Mussels in Sea Urchin Butter


Prep time 10 minutes
Cook time 5-8 minutes
Serves 4 


25g sea urchin tongue
25g Ashgrove butter
Pinch of Tasman sea salt
2 garlic cloves, minced
½ caspicum, diced
500g fresh mussels
½ cup white wine
1 tomato, diced
Juice of half a lemon
½ a bunch of fresh herbs
1 Tbsp Meander Valley Creme fraiche
Sourdough, to serve


Step 1 Using a fork, mash together the sea urchin, butter and sea salt.

Step 2 Add the sea urchin butter in a pan with garlic and caspicum over low to medium heat and saute for roughly 3 minutes. 

Step 3 Increase the heat to a medium to high heat. Add in the mussels and toss. Put the lid on for around 2 minute. Remove the lid and add wine, tomato, lemon juice, herbs and creme fraiche. Turn the heat off and toss with the lid on to combine.

Serve with a crusty sourdough.

SeafoodSamuel Shelley