Moules mariniere with chilli lime butter

Ingredients

2 x kilo live cleaned mussels
2 x large clove garlic – smashed
2 x green chilli – diced
1 x lime – juice
100 g unsalted butter – softened
1 x leek – shredded
2 x carrots – shredded
2 x shallots – shredded
100 ml. white wine vinegar
100 ml. double cream
1 x tablespoon flat leaf parsley
Olive oil
Salt & pepper

Method

• Wash the mussels under cold running water and remove all beards & barnacles.
• Smash the garlic and add to the softened butter with chillies and lime juice.
• Roll in tin foil and refrigerate till needed. Peel and prepare all the other vegetables.
• Add a good splash of olive oil to a pan and heat gently. Now add the mussels and season them with salt & pepper.
• Then add the shredded vegetables and wine and allow the mussels to team open.
• Finally add the double cream a good knob of chilli butter and throw in the chopped flat leaf parsley.