Herb and mustard Balmain bugs

Cooking Soups Herb and mustard Balmain bugs

Make beautiful Balmain bugs the star of the show at your next dinner party.

Lables: Egg free Fish free Gluten free Lactose free Peanut free Sesame free Soy free Tree nut free Wheat free
  1. Combine butter, mustard, parsley and chives in a bowl. Season with salt and pepper. Set aside.
  2. Place 1 bug, upside down, on a large, flat chopping board. Using a sharp knife, separate the tail from the head. Cut along the centre of the tail and open the shell to remove meat. Place bug meat in a bowl.
  3. Make pea salad: Cook peas in a saucepan of boiling salted water for 2 to 3 minutes or until tender and bright green. Drain. Transfer to a bowl. Drizzle with salad dressing. Season with salt and pepper.
  4. Preheat a greased barbecue plate on medium heat. Barbecue bug meat for 3 to 4 minutes or until just warm.
  5. Spoon pea salad onto plates. Top with Balmain bugs and a large dollop of herb and mustard butter. Serve.

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125g butter, softened
1 tsp Dijon mustard
1/4 cup flat-leaf parsley leaves, finely chopped
1 tbsp finely chopped chives
1.5kg raw Balmain bugs
150g sugar snap peas, trimmed
100g snow peas, trimmed, cut into thin strips
1/2 cup frozen peas
2 tbsp French salad dressing

Adv

Autors
Preparation time
40
Cooking time
10
Difficulty
Hard
Serves
4 people
Method
Baking
Category
Soups
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