Mussels in Sea Urchin Butter


PREP TIME 10 minutes
COOK TIME 5-8 minutes


25g sea urchin tongue
25g Ashgrove butter
Pinch of Tasman sea salt
2 garlic cloves, minced
½ capsicum, diced
500g fresh mussels
½ cup white wine
1 tomato, diced
Juice of half a lemon
½ a bunch of fresh herbs
1 tbsp Meander Valley créme fraiche
Sourdough, to serve


Step 1
Using a fork, mash together the sea urchin, butter and sea salt.

Step 2
Add the sea urchin butter in a pan with garlic and capsicum over low to medium heat and sauté for roughly 3 minutes.

Step 3
Increase the heat to a medium to high heat. Add in the mussels and toss. Put the lid on for around 2 minutes. Remove the lid and add wine, tomato, lemon juice, herbs and créme fraiche. Turn the heat off and toss with the lid on to combine.

Serve with a crusty sourdough.