Mussels with kombu butter
– 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.