Mussels stuffed with garlic and fresh herbs

Method

1. To make the garlic butter, put the garlic, cognac, parsley, and Tabasco in a food processor and blitz. Add the softened butter and blend until green and smooth.

2. Preheat a grill to hot.

3. Put the mussels in a pan with a splash of water, turn up the heat, cover, and wait for them to open, discarding any that don't. When the mussels are cooled, remove the top shell of each and place the mussels in a grill pan.

4. Put a teaspoon of the mussel liquid into each mussel shell.

5. Mix the breadcrumbs with the garlic butter, placing half a tablespoonful on top of each mussel.

6. Grill until the butter has melted and the top is golden. Finish with a squeeze of lemon and serve with a rocket and tomato salad.

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Ingredients

For the garlic butter

4 garlic cloves
splash Cognac
handful Parsley
dash of Tabasco
250g Butter, softened

For the mussels

1kg mussels, cleaned and de-bearded
handful fresh breadcrumbs
splash lemon juice

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