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This exotic recipe of Mussel Butter is one of the essential components in Neil's Spring Bay Scallops with Sweet Corn Crepes and Tom Yum Juice.


  • 250 g unsalted butter softened

  • 375 g Mussels scrubbed and de-bearded

  • white wine for steaming

  • 1 teaspoon Turmeric Powder

  • 1 teaspoon Paprika powder

  • 1.5 Stalks Lemongrass finely chopped

  • 1 Clove Garlic finely chopped

  • 0.5 kaffir lime skin only, no pith

  • 2 Kaffir Lime leaves bruised

  • sea salt to taste


  • 1.

    Add a splash of white wine to a large pot with a tight fitting lid.

  • 2.

    When boiling, add the mussels and steam open.

  • 3.

    Discard any mussels that don't open.

  • 4.

    Remove the open mussels from the pot and set aside.

  • 5.

    Add the turmeric and paprika powders to the steaming liquid and reduce by 1/3.

  • 6.

    Remove the mussels from their shells and place in a blender, along with the lemongrass, garlic, kaffir lime skins and leaves and reduced broth.

  • 7.

    Blend to a smooth paste.

  • 8.

    In a food processor, mix the softened butter, salt and mussel paste to smooth then pass the mixture through a fine drum sieve.

  • 9.

    Set aside.

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