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Mussels are big, mussels are bold and mussels are made to share. This is a toothsome number for four, with a very tasty
and tangy lime pickle butter, which I have only recently discovered vary greatly in flavour.

Some lime pickles leave me feeling like I have just sucked on a lemon, yet others I want to eat with cheese and crackers. Odd, I know. This butter can be used on just about any fish, white fish especially.

This recipe was taken from "Fired Up" by Ross Dobson

Ingredients:
Lime pickle butter
100 g butter, softened
2 spring onions, chopped
1 tablespoon good quality lime pickle, chopped
½ teaspoon turmeric
1 teaspoon finely grated ginger
2 garlic cloves, crushed
1 tablespoon lime juice
½ teaspoon freshly ground black pepper
handful coriander leaves, finely chopped
handful mint leaves, finely chopped
2 kg (4 lb 8 oz) mussels, beards removed and scrubbed
125 ml white wine
1 bunch coriander leaves and 2-3 cm stems, finely chopped


Method:
Put 1 tablespoon of the butter in a small saucepan with the spring onion, pickle, turmeric, ginger, garlic, lime juice and pepper and cook over a medium heat until the ingredients have softened and become aromatic.

Put into a bowl and stir through the herbs and remaining butter until well combined. Cover and refrigerate until needed.

Remove the lime pickle butter from the fridge to soften.

To cook the mussels, preheat the barbecue hotplate to high. Put the mussels onto the hotplate, pour over some of the wine and cook for 2 minutes on each side with the lid on, until the mussels open.

Discard any that do not. Put the mussels in a large bowl and spoon over the softened butter. Add the coriander.

Use a large pair of tongs to toss the mussels around and serve.

Fired Up is published by Murdoch books and costs £9.99