Broiled Mussels With Herb Butter

1. 1

   Discard any mussels that are open. Put the closed mussels into a pan, pour over the wine and bring to the boil.

2. 2

   Cook until the shells have opened, discarding any that do not open. Strain the liquor through muslin.

3. 3

   Crush the garlic in a mortar, add the herbs and pound. Add the butter and cheese, pound to a smooth paste.

4. 4

   Discard the empty half shell from each mussel.

5. 5

   Spread the remaining mussel shell with the herb butter and arrange the shells on individual ovenproof dishes. Moisten with a little of the strained liquor.

6. 6

   Brown under a preheated hot broiler. Serve at once, garnished with basil or parsley.

* Per serving · 4 servings · Values may vary.

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