Created by Tisme on July 1, 2017
Step 1: *NOTE: I would make the herb butter first so it is ready to use straight away.
Step 2: Pre Heat oven 190C (370F)*
Step 3: Scrape beard, scrub and wash the mussels thoroughly and place in a large saucepan with the shallots, thyme, parsley and bay leaf.
Step 4: Sprinkle over the salt and then add the wine and steam for about 5 minutes or until the mussel shell have opened.
Step 5: Open mussels and discard THE LIDS ONLY.
Step 6: Divide mussels in the remaining half shells into 4 ovenproof dishes, or one large dish.
Step 7: Place a general portion of butter on each mussel & bake at 190C (370F) for approx; 3 minutes or until butter has melted.
Step 8:
Step 9: MAKE A HERB BUTTER: By combining the butter, extra parsley, garlic and chives.