This is super-simple, but it’s a fantastic dish to pass around when you’ve got a group, or just want something to have with a drink. If you grow your own herbs, don’t stick to the recipe – use your own to mix and match. At this time of year, anything goes!
Because butter is so expensive at the moment, I’ve substituted it with one of my favourite oils, Olivado’s garlic-infused avocado oil, which is dairy free and adds something really special to the flavour.
Once you’ve finished all the mussels, use a piece of crusty bread to soak up all the sauce at the end. Divine.
Sage, Oregano & Thyme Mussels in Garlic Oil
Ready in 20 minutes. Serves 4-6.
- 1kg fresh New Zealand greenshell mussels, scrubbed and bearded
- 40ml avocado oil infused with garlic
- 1 shallot, very finely chopped
- 1 garlic clove, very finely chopped
- Large handful each of fresh sage, oregano and thyme, finely chopped
- Sea salt & freshly-ground black pepper
- Crusty bread, to serve
Heat barbecue to medium/high.
Bring a large saucepan of salted water to the boil. Place mussels in the pan, cover and boil for around 3 minutes, just until mussels have opened.
Drain the mussels, keeping a good portion of the mussel water – about 1/2 cup. Leave for a few minutes until shells are just cool enough to touch. Open mussels and leave on the half shell. Discard any unopened mussels.
In a frying pan, heat oil, and saute shallot and garlic clove on medium until sticky and caramelised. Add herbs and season and mix for 2 more minutes.
Arrange mussels on a large plate. Add the leftover mussel liquor to your sauce and whisk through the oil well. Drizzle sauce over the mussels and serve immediately.