Grilled Green Lip Mussels with Whisky Butter Crumble

Originally created for our "Around the World with Whisky Recipes (New Zealand)"

Mussels have been talked about as a New Zealand Icon dish. They also represent excellent value for money. Remember to put lots of whisky in the butter. The smell that comes off the mussels and fills the kitchen as they grill is amazing.
To get the best whisky and food match I suggest using the same whisky in the butter as you are serving.
eg Milford 15 Year Old.
Wilsons Willowbank Distillery, Dunedin.

Recipe
24 Green lip mussels in the half shell.
2 Shallots, finely chopped
100gms melted butter.
2 big drams of whisky (or more if you like)
2 cups fresh breadcrumbs
2 tbspn Chopped flat leaf parsley
Salt and Pepper to taste

Method
Gently fry the shallots in a little butter.
Remove from heat and add remaining butter, parsley, salt & pepper and the whisky.
Stir in the breadcrumbs and mix well.
Top each mussel with some of the crumble and grill.
Note: If the mix is to wet or sloppy looking just add some more breadcrumbs.

Happy cooking.
Bill
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Bill the Peatfreak.