AT A GLANCE
"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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|01||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.|
|02||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).|
|03||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.|