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🍽️ Venus mussels with seaweed butter

565 kcal · 30 min · 4 servings

Venus mussels with seaweed butter Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Add 100 milliliters of water, a splash of white wine, a pinch of salt, and some pepper to a pot.
  2. 2. Bring the liquid to a boil.
  3. 3. Add the seaweed to the pot.
  4. 4. Let the seaweed cook in the liquid for about 5 minutes.
  5. 5. Drain the seaweed.
  6. 6. Let the seaweed cool down completely.
  7. 7. Finely chop the cooled seaweed.
  8. 8. Beat the butter until fluffy.
  9. 9. Fold the chopped seaweed into the butter.
  10. 10. Season the butter with lemon juice, salt, and pepper.
  11. 11. Chill the seaweed butter.
  12. 12. Preheat the oven to 220 degrees Celsius with top heat.
  13. 13. Clean the Venus mussels thoroughly.
  14. 14. Discard any mussels that are already open.
  15. 15. Add the remaining white wine and thyme to a pot.
  16. 16. Peel the oranges to get the zest.
  17. 17. Squeeze the juice from the oranges.
  18. 18. Add half of the orange juice to the white wine in the pot.
  19. 19. Bring the wine and juice mixture to a boil.
  20. 20. Add the mussels to the pot.
  21. 21. Cover the pot.
  22. 22. Let the mussels cook for about 8 minutes.
  23. 23. Check if all mussels have opened.
  24. 24. Discard any mussels that remain closed after cooking.
  25. 25. Sprinkle sea salt onto a baking sheet.
  26. 26. Place the cooked mussels on the salted baking sheet.
  27. 27. Drizzle the remaining orange juice over the mussels.
  28. 28. Place a dollop of the cold seaweed butter on each piece of mussel meat.
  29. 29. Place the baking sheet in the preheated oven.
  30. 30. Bake the mussels for about 2 minutes.
  31. 31. Remove the mussels as soon as the butter has melted.
  32. 32. Garnish the finished mussels with the orange zest.
  33. 33. Serve the Venus mussels immediately.

Nutrition per serving