Herb and mustard Balmain bugs

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

Recipe «Herb and mustard Balmain bugs» presented in category Recipes / Soups, to prepare this dish you will need no more 10 minutes. To make this dish at home by prescription from the author sheff would need: 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.

Ingredients:

• 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 

Instructions

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.