Grilled Mussels With Café De Paris Butter - Cuisine Magazine - From New Zealand to the World

Ingredients

• CAFÉ DE PARIS BUTTER
• 1 cup (250g) unsalted butter, diced, plus 2½ tablespoons extra
• ¼ cup (40g) finely diced shallots
• 1 tablespoon finely chopped garlic
• 2 teaspoons curry powder
• ¼ cup (60ml) white wine
• 2 tablespoons Worcestershire sauce
• 1½ tablespoons Dijon mustard
• 1½ tablespoons wholegrain mustard
• a pinch of cayenne pepper
• 1 tablespoon lemon juice
• 2 anchovies, finely diced
• 2 tablespoons capers, rinsed and finely diced
• ½ tablespoon finely chopped thyme
• 1 tablespoon each finely chopped dill, parsley, tarragon and chives
• flaky sea salt and freshly ground black pepper
• MUSSELS
• 24–36 greenshell mussels
• ½ cup (125ml) white wine
• ½ cup (125ml) water
• lemon halves, for squeezing
• lemon and herb croutons (see recipe), to serve
• LEMON & HERB CROUTONS
• ½ baguette, crust removed
• 1 tablespoon finely chopped thyme
• 2 tablespoons finely chopped parsley
• finely grated zest of 1 lemon
• ¼ cup (60ml) lemon juice
• 2 tablespoons melted butter
• 1 tablespoon olive oil