Broiled Mussels With Herb Butter - cooking recipe

Ingredients

4 1/2 lbs fresh mussels, scrubbed clean
1 cup dry white wine
2 garlic cloves
6 parsley sprigs, chopped
6 basil leaves, chopped (optional)
2 ounces butter, softened
2 tablespoons parmesan cheese, grated

Preparation

Discard any mussels that are open. Put the closed mussels into a pan, pour over the wine and bring to the boil.
Cook until the shells have opened, discarding any that do not open. Strain the liquor through muslin.
Crush the garlic in a mortar, add the herbs and pound. Add the butter and cheese, pound to a smooth paste.
Discard the empty half shell from each mussel.
Spread the remaining mussel shell with the herb butter and arrange the shells on individual ovenproof dishes. Moisten with a little of the strained liquor.
Brown under a preheated hot broiler. Serve at once, garnished with basil or parsley.