Peppered Herb Mussels

Ingredients

• 1 kg mussels
• 1 cup wine or water, for steaming
• 80 g butter
• 2 tablespoons canned green peppercorns in brine, drained and chopped coarsely
• 2 teaspoons lemon rind, finely grated
• 1/4 cup fresh flat-leaf parsley, finely chopped

Directions

1. 1

   Scrub mussels, remove beards. Steam mussels in a large saucepan of boiling water or wine, uncovered until mussels open. Discard any that do not open. Remove and discard half of each shell.

2. 2

   Combine butter, peppercorns and lemon rind. Spread evenly over mussel meat in each shell.

3. 3

   Cook mussels, uncovered on a heated BBQ until heated through.

4. 4

   Just before serving sprinkle with parsley.