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Grilled mussels with red capsicum butter


  • Preheat overhead grill to the highest degree. 
  • Put the mussels in a wok (or large heavy-bottomed pot) with the white wine, a few parsley sprigs and the onion. Cover and cook, removing the mussels as they open and discarding any that don’t. Then discard the top shells. 
  • Put the butter, roasted capsicum, anchovies with a little of the oil, a little ground pepper and 1 heaped tbsp chopped parsley in a processor. Blend until smooth and then transfer to a bowl. 
  • Layer rock salt in the base of a heavy-bottomed oven tray. Smear the butter on top of each mussel, place them on the rock salt and cook under the overhead grill for a few minutes until the butter is bubbling. 
  • Serve sprinkled with a little chopped parsley on top. 
  • nb.  Any leftover butter can be wrapped in plastic wrap and refrigerated for about 1 week or frozen for longer.


  • 1 kg large mussels, cleaned & debearded
  • a good splash of dry white wine
  • ½ bunch fresh parsley
  • ½ small onion, finely chopped
  • 200-250 gm unsalted butter, softened
  • 4-6 pieces roasted capsicum
  • 3 anchovies with a little of the oil
  • freshly ground pepper
  • 1 packet of rock salt

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
    a dashless 1/8 tspn
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    1 cup250 ml
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