Stuffed Mussels

• 12 large mussels
• 4 oz / 110 g butter, softened

Scrub the mussels under cold running water, discarding any that remain open. With a strong, short-bladed knife, prize open the shells, cutting through the muscle. Take care not to spill any of the juice, but sieve it into a basin, and mix it with the rest of the ingredients to a smooth paste. Discard the top shells and divide the mixture between the 12 shells containing the mussels. Smooth the