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Empty CartGreen Butter Mussels
- Duration: 40 min
- Amount: 2 People
Ingredients
Method
Begin by preparing the green butter. Place the onion, garlic, coriander, olive oil, lemon zest and lemon juice in a blender and blend until smooth. Add the butter and blend again until the mixture is completely emulsified, smooth and vibrant green in colour. Set aside.
Meanwhile, clean the mussels thoroughly, removing the beards and scrubbing the shells to remove any impurities. Discard any mussels that are cracked or damaged.
Place the diced guanciale in a large frying pan over a medium heat and cook until golden and crisp, allowing the fat to render gradually. Add the mussels to the pan and gently toss them with the guanciale and the rendered fat.
Pour in the white wine, cover the pan and cook for a few minutes, until the mussels have opened. Discard any mussels that remain closed after cooking.
Finally, add the green butter and gently combine, allowing it to blend with the juices released by the mussels, the white wine and the rendered guanciale fat to create a rich and aromatic sauce. Season with black pepper and adjust the salt if necessary.
Serve the mussels immediately, garnish with microgreens or fresh herbs and accompany with toasted rustic bread.