Herby Lemon Garlic Butter for a Seafood Extravaganza
- 200g butter, at room temperature
- 1 lemon, zested
- 1 garlic clove, crushed
- 15g parsley, chopped
- 15g chives, chopped
- Sea salt, to season
- Your choice of shellfish, to poach
Combine the softened butter with the lemon zest, garlic, parsley and chives, and season. Using cling wrap, roll up in a sausage-shaped cylinder and keep chilled until serving.
In the Le Creuset Soirée Signature Round Casserole, melt the butter and add your preferred shellfish to poach. The shellfish will caramelise in the delicious flavours of the butter. Serve warm. Delicious with crayfish, langoustine, prawns, mussels or line caught fish.