To make the sauce, place all the ingredients into bowl and mix well. Season to taste with salt and pepper and set aside.
Rinse the mussels under cold water and gently slide a knife under the mussel meat to remove the mussels from their shells and cook in simmering salted water for 3-4 minutes. Drain and rinse under cold running water until cold. Pat dry both shell and mussel with kitchen paper. Place the mussels back into their shells and dot a little sauce over the mussels. Sprinkle with chives and serve immediately.
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A traditional cut of lamb that's perfect for braising2 SERVINGSfrom £11.50
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