Baked Mussels with Spicy Butter
Mussels provide protein, iodine, and vitamin B12, while butter with anchovies, garlic, and chili gives them a deep savory taste. The baking time is short, so this recipe works well as a quick keto appetizer or hot starter.
If the mussels (240 g) were frozen, thaw them in the refrigerator first. Roughly chop garlic (5 g), finely mince chili pepper (4 g), and chop parsley (3 g).
Mix butter (40 g), anchovies (25 g), garlic (5 g), chili pepper (4 g), parsley (3 g), lime juice (10 g), lime zest (1 g), and table salt (1 g). Mash everything with a fork until you have an almost smooth aromatic butter.
Arrange the mussels (240 g) on a tray or in a baking dish with the shells facing up and spread the spicy butter on top. Bake in a preheated 200 °C oven for 10 minutes, until the butter fully melts and the mussels are heated through.
Serve the mussels immediately while hot, spooning over the butter collected in the shells.
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