Garlic Butter Mussels on Toast
Otherwise known as heaven on a plate!
Ingredients
Directions
- 1
Heat a medium sized frying pan over a high heat. Add in the mussels and wine, then cover with a lid and leave to steam for 2 minutes, or until the mussel shells are starting to open.
- 2
Remove from the pan, reserving the pan juices. Remove most of the mussels from the shells, keeping some in tact for presentation.
- 3
Place the same pan back onto a medium heat and add the oil, shallot and garlic. Cook for 1-2 minutes to soften, then add in the zucchini and cracked black pepper.
- 4
Continue to cook for 1-2 minutes to wilt the zucchini, then add in the butter and 1/2 cup of reserved mussel liquid.
- 5
Bring up to a simmer and stir until the sauce is emulsified and glossy.
- 6
Turn off the heat then add the mussels back into the sauce to warm through.
- 7
Toss through parsley then serve over toasted sourdough bread.
- 8
Top with lemon zest and a squeeze of lemon juice before serving.
