Rosemary Lime Mussels
Enjoy a taste of France in this delicious moules marinière style recipe, twisted slightly as always by me as these sea fresh mussels are cooked in butter, rosemary and fresh lime. Less traditional than the French recipe but equally as delicious. Enjoy.
For an alternative recipe please click Jules Seafood Mussels
Images by family: daughter Charlotte Toon and partner Liam Spencer – thank you.
4
30 mins +
15 mins +
Stove top cooking
Ingredients
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1.75kg fresh mussels- cleaned and washed
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Generous 15g butter
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Fresh rosemary sprigs
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2 fresh limes- halved and juice only
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Garnish
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Fresh crusty bread- French style or farmhouse crusty
Instructions
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Prepare mussels:
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01 Wash the mussels under plenty of cold, running water. Discard any open ones that won't close when lightly squeezed. Remove the tough, fibrous beards protruding from between the tightly closed shells and then knock off any barnacles with a large knife. Give the mussels another quick rinse to remove any little pieces of shell.
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Cook:
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02 Melt the butter in a large flat bottomed skillet large enough to take all the mussels (see images and you may need two). Add the mussels, fresh lime juice and fresh rosemary. Bring to a high heat and steam them to open for 3-4 minutes. Give the pan a good shake every now and then.
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Serve:
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03 Take to the table either in the pan or spoon immediately into large warmed bowls and serve with lots of crusty bread to mop up all the lovely broth.
Notes
REMEMBER to only eat those which open. Discard any closed ones, as they are not suitable for consumption.
