10 Minute Prep Time
- 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
- ¼ cup fresh flat-leaf parsley, finely chopped
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.
Combine butter, peppercorns and lemon rind. Spread evenly over mussel meat in each shell.
Cook mussels, uncovered on a heated BBQ until heated through.
Just before serving sprinkle with parsley.