French Inspired Mussels with white wine, butter and dill

• 2 kg Yumbah mussels
• 200 grams of butter
• 5 cloves of garlic finely sliced
• 1 large shallot finely sliced
• 500ml of white wine
• A handful of dill tips
• 1 lemon (zest and juice)

1. In a large pot add the butter with a touch of olive oil on a medium to low heat.
2. Once melted add the shallot and cook for a few minutes until softened.
3. Add garlic and cook for a further minute.
4. Add mussels and wine. Bring to the boil and reduce to simmer.
5. Simmer for five or so minutes until the mussels open. Leave any unopened mussels over heat until they open or pry open with a knife.
6. Garnish with finely chopped dill, lemon zest and juice, season with salt and pepper.

Click here to download recipe card.

Lauren is a professional event manager, caterer and food content creator, and owner of Pearl Oyster Cart

Yumbah Aquaculture farms delicious, premium quality blue mussels are grown in the pristine waters of the Mornington Peninsula in Victoria.

The sweet, tender and creamy texture of our mussels has made them a celebrated staple in many restaurants and homes throughout Australia and South-East Asia.

This truly versatile shellfish is perfect for chowders and soups, pasta sauces, stews and curries, risottos, and paellas.