In a suitable mixing bowl mix the butter, garlic, chives & parsley.
Using a fine zester or microplane, zest the lemon & mix with the butter mixture.
Pre heat the oven to a medium heat (approx 160°C)
To steam the mussels, place two cups of water in a large pot and cover with a tight fitting lid. Bring to the boil and add the mussels, replace the lid and over a high heat, steam for 5 minutes, shaking the pot twice during this process. The mussels are cooked when the shells open, remove from the heat and discard any mussels that don't open.
Remove the top shell and set the ½ shell mussels on to a suitable baking tray with sides (to stop any juice from spilling). With a teaspoon evenly distribute the butter mixture on top of all the mussels with even coverage.
Place into the oven & allow to bake for approx 5-7 minutes, or until all the mussels are evenly hot.
Remove from the tray on to a suitable service plate or tray. Squeeze a small amount of lemon juice over each mussel, season & serve while hot. Garnish with fresh Italian parsley.
About the Chef
The Greenshell™ Mussel is possibly the most iconic representative of New Zealand’s seafood history. As a travelling ambassador for New Zealand cuisine I have always utilised Greenshell™ Mussels with complimentary results. At home, New Zealand diners recognise the Greenshell™ Mussel ...