Grilled Mussels

• 1 kg/ 2¼ lb mussels
• 5 tbsp white wine

Make a herbed butter by forking the chopped garlic and parsley with the softened butter together in a bowl. Season with pepper. Roll into a cylinder in cling-film or foil and refrigerate. Preheat a hot grill.

Scrape the mussels to remove beards, discarding any that don’t close when tapped, then open them by putting them with a little white wine in a saucepan, covering them with a lid an