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🍽️ Grilled Mussels on the Half Shell with Fresh Herb Butter

400 kcal · 30 min · 4 servings

Ingredients

• 1 chili pepper
• 2 garlic cloves
• salt
• 1 untreated organic lime
• 1 handful coriander leaves
• 2 tbsp whole wheat breadcrumbs
• 100 g soft butter
• pepper
• 2 kg mussels
• 200 ml dry white wine

Instructions

1. 1. Wash the chili peppers under running water.
2. 2. Cut the chili peppers in half lengthwise and remove the seeds.
3. 3. Finely chop the flesh of the chili peppers.
4. 4. Peel the garlic cloves and chop them finely.
5. 5. Mash the chopped garlic with a pinch of salt into a fine paste.
6. 6. Wash the lime under hot water.
7. 7. Pat the lime dry with a kitchen towel.
8. 8. Finely grate the zest of the lime.
9. 9. Wash the coriander under running water.
10. 10. Shake the coriander dry.
11. 11. Pluck the coriander leaves from the stems.
12. 12. Finely chop the coriander leaves.
13. 13. Take the butter and add the chopped coriander leaves.
14. 14. Add the chopped chili pieces to the butter.
15. 15. Add the garlic paste to the butter.
16. 16. Add the lime zest to the butter.
17. 17. Squeeze the juice of half the lime into the butter mixture.
18. 18. Season the butter with salt and pepper.
19. 19. Stir all ingredients in the butter well.
20. 20. Place a sheet of plastic wrap on a tray or plate.
21. 21. Spread the herb butter about 5 millimeters thick onto the plastic wrap.
22. 22. Place the butter in the freezer until it is firm.
23. 23. Thoroughly wash the mussels under running water.
24. 24. Remove the beard (the fibrous fibers) from the mussels.
25. 25. Discard any mussels that are already open.
26. 26. Bring the wine to a boil in a large pot.
27. 27. Add the mussels to the boiling wine.
28. 28. Steam the mussels covered for about 8 minutes.
29. 29. Remove the mussels as soon as they have opened.
30. 30. Discard any mussels that remain closed after 8 minutes.
31. 31. Lift the opened mussels out with a slotted spoon.
32. 32. Let the mussels cool for a short time.
33. 33. Open the mussel shells completely.
34. 34. Discard the empty half of the shell.
35. 35. Keep only the half of the shell with the mussel meat.
36. 36. Cut the cold herb butter into small pieces.
37. 37. Place one piece of butter on each mussel meat.
38. 38. Place the mussels on the hot grill.
39. 39. Use an aluminum foil tray as a base on the grill grate if necessary.
40. 40. Heat the mussels for about 5 minutes.
41. 41. Remove the mussels from the grill when the butter has completely melted.

Nutrition per serving

• kcal: 400
• Protein: 36 g · Fett/Fat: 21 g · Carbs: 11 g