How to Make Garlic & Herb Butter | E5 | Butter Basics | By Thomas Straker

So we are making today moule with garlic and herb butter. We're going to do a bit of wine in there, bish-bosh-bash. That is going to be absolute flavor town. Parsley, lots of parsley. It's probably the most simple butter out there, something that you would make for, say, garlic bread, let's say. But today, we're making moule mussels. Lots of parsley, because we want this butter really, really green. A few cloves of garlic. If it's wild garlic season, let's say, you can put wild garlic in there. In America, that'd be ramps. I'm just going to grate it in, four cloves. Grating in the garlic, so it's going to be nice and pungent. Bit of salt in there. Just going to give that a quick whiz before I put the butter in. Whiz, whiz, whap, whap. So butter in, salted butter. There you go. Oh, it smells so good. Parsley's smelling good, smelling pungent. The zest of one lemon. It's only juicy. It's nice and vibrant, isn't it? Vibrante. Now we've got the mussels, OK? Mussels out. We need to give these a wash, and we need to remove the beards. So the beard is just that piece of string, that furry bit. Kind of looks like a beard. That's what it was attached to the rocks with. See there, you don't really, that'll stay on the mussel. That's what you want to get out. Right, really hot pan. It's absolutely raging hot, OK? So oil, a little bit of oil. It's going to go in. This is going to smoke. It's going to smoke, yeah? It's going to smoke. Told you it was going to smoke. Right, mussels in. We're going to add in some wine. We're going to put the lid on. Back on the heat. And then just give it a shoo, shoo, shoo. Look, it was that hot, burnt the board. Made me hot. Now what we're going to do is pull these mussels off here. Going to get a little spoon of the butter. Heat the spoon up. Lid off. Just going to put some butter in there, and then finish the cooking of the mussels. So I'm just plating it, just giving it this nice, like, situation. And then what I can do, I'm just going to make sure each shell is coated. It's like this nice emulsion going over the mussels. Filling up that bowl. It's on the side. We're going to serve a bit of grilled bread with this. It's all about, you eat with your eyes first. So like, you know, they're all piled up randomly. Giving it a nice, clean look. And then we just give it a little bit of, just brush that bread with a little bit of oil in the griddle pan. Grill until crispy. And then, crispy but malleable. First up, let's have a little go at that sauce. Mm. Mussel-y. How quick is that if you've got, if you've got the butter in the fridge? You've got yourself a meal in a moment. After work, you've been working all day. Mussels for dinner. Already got the butter. You're laughing. And tomorrow night, because you've got some left over, you can just make yourself a bit of garlic bread. Mm. So good. Fresh, simple, clean, deliciousness. That's me signing out. Cheers. I hope you've enjoyed it. I certainly have. Thanks for coming.