“I’m a big fan of the mussels in vermouth with nettle butter at Banksii. I’d love to know how to make it.” – Hayden Winter, Bowral, NSW
In place of nettles, chef Hamish Ingham suggests using a mix of herbs such as parsley, coriander, chives, chervil, dill, sea parsley and basil. “Whatever I can get my hands on – the more the better,” says Ingham.
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Ingredients
Nettle butter
Method
Main
1.For nettle butter, heat olive oil in a frying pan over medium-high heat, add nettles and sauté until wilted (2-3 minutes). Remove from pan and refrigerate to cool (30 minutes). Process butter and nettles in a food processor until smooth, then refrigerate until required. Nettle butter will keep for 7 days.
2.Preheat oven to 200C. Scatter cherry tomatoes on an oven tray, drizzle with half the olive oil, season to taste and roast until tomatoes are blistered (8-10 minutes).
3.Heat remaining oil in a large saucepan over medium-high heat, add shallots and sauté for 1 minute. Add mussels and vermouth, cover with a lid and simmer, removing mussels as they open, until they’re all cooked (2-3 minutes). Bring liquid back to the boil, add olives, then whisk in nettle butter a spoonful at a time. Add cherry tomatoes and return mussels to sauce, stir to combine, then transfer to a serving dish, scatter with watercress and serve with bread.
Nettles can be ordered ahead from select greengrocers or can be found at farmers’ markets. Wash nettles well under cold running water, and wear rubber gloves when you handle them – contact will cause itchiness for up to a day.
