- 2.2 lbs (1 kg) mussels, cleaned, sorted and debearded
- 1 cup (240 ml) vermouth
- cold water to cover
- 2 bay leaves
- 4 1/2 oz. (125 g) room temperature butter
- 1 tbsp (15 ml) canned, drained, and crushed green peppercorns
- 2 tbsp (30 ml) freshly chopped parsley
- 1 tbsp (15 ml) freshly chopped tarragon
- 1 tbsp (15 ml) freshly chopped thyme
- 1 tbsp (15 ml) freshly chopped chives
- 2 tsp (10 ml) freshly grated lemon zest
- 2 tsp (30 ml) Melba toast crumbs
- lemon wedges
- Place the vermouth, and bay leaves in a large stock pot. Add enough cold water to bring the liquid up to about 1 inch (2.5 cm) in depth. Bring to a boil. Add cleaned mussels and steam for 5 minutes or until they are all open. Discard any mussels that remain unopened.
- Meanwhile combine butter, green peppercorns, parsley, tarragon, thyme, chives, lemon zest, Melba toast crumbs and mix well.
- Remove and discard the top shell from each mussel. Spread an even amount of the herbed butter onto each mussel (overtop of the meat) and place face up on a tray. Put the tray in the fridge to marinate for 1 hour.
- Preheat the grill to medium-high heat, 375-400F (190-205C).
- Take a large sheet of tin foil and fold 3 times so it measures about 12×12 inches (30×30 cm) in size.
- Lay the tinfoil on the grill and place the mussels on the foil, butter side up and grill until heated through.
- Serve with lemon wedges.
Note: Cooking times and temperatures will vary depending on the size and type of your barbecue.