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Skillet roasted mussels with lemon & rosemary butter


  • Combine the butter, red onion, chilli, rosemary, parsley and seasonings with the lemon and lime zest and the juice until well combined.
  • Then heat a skillet (or heavy-bottomed non-stick casserole) and cook the mussels, covered, until they open (discarding any that don't) and giving them a little shake every now and again.
  • Add the butter mixture with the tomato and spring onions. Briefly cook until the butter has melted, tossing a couple of times.
  • Serve as is in the centre of the table with lots of crusty bread on the side. 
  • from "A Consuming Passion" by Adam Newell


  • 100 gm unsalted butter, softened
  • ½ red onion, finely chopped
  • 1 small red chilli, de-seeded & chopped
  • leaves from 1 rosemary sprig, finely chopped
  • 2-3 tbsp chopped fresh Italian (flat leaf) parsley
  • sea salt & freshly ground pepper
  • juice & grated rind of 1 lemon
  • juice & grated rind of 1 lime
  • 1 kg mussels, scrubbed & de-bearded
  • 1 ripe red tomato, finely diced
  • 3-4 spring (green) onions, chopped

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 stick125 gm
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