Mus­sels with kombu but­ter

The Saturday Paper - - Food -

Serves 4

– 2kg mus­sels (scrubbed and de-bearded)

– 300ml dry white wine

– 1 clove gar­lic, sliced

– 30g kombu sheets (soaked in fresh wa­ter then shred­ded) – 200g un­salted but­ter

– 20ml lemon juice

– freshly ground black pep­per

Di­vide the mus­sels and the white wine into two batches. Heat a heavy-based pot (with a lid), then add the mus­sels and wine in two parts, ag­i­tat­ing them as they hit the hot pan.

As each mus­sel be­gins to open, re­move it to a sep­a­rate con­tainer. When the mus­sels are all open, tip the con­tents into one bowl and let it cool. Strain the stock back into the pot, add the sliced gar­lic and kombu and re­duce the liq­uid by half. Add the but­ter and the lemon juice and stir through. Grind the black pep­per over the mus­sels, then pour the fin­ished sauce on top.

Serve with crusty bread.

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