Butter
50 g | Butter (Main) |
2 cloves | Crushed garlic |
1 ½ tsp | Curry powder |
¼ tsp | Chilli pepper |
1 to taste | Salt & freshly ground pepper |
1 Tbsp | Cornflour |
Mussels
1 | Red capsicum, diced |
30 | Mussels, small in their shells (Main) |
¼ cup | Coriander, chopped |
1 | Lime, thinly sliced |
4 | Kaffir lime leaves |
Directions
- To make the butter, cream the butter, garlic, seasonings and cornflour until smooth.
- Scrub the mussels well in cold water and snip off the beards.
- Cut four 30cmx30cm squares of foil. Divide the mussels into equal portions and place in the centre of each square.
- Dot with butter. Sprinkle with red pepper, coriander, Kaffir lime leaves and lime slices. Wrap up in the foil.
- Cook on a preheated grill for about 10 minutes, until the mussels have opened.
- Discard any mussels that do not open. Serve in bowls with lime wedges. Serves 4 as a starter.