Herb and mustard Balmain bugs

Herb and mustard Balmain bugs


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

The ingredient of Herb and mustard Balmain bugs

  1. 125g of softened butter
  2. 1 teaspoon Dijon mustard
  3. 1/4 cup of persil leaves, finely chopped
  4. 1 tablespoon of finely chopped chives
  5. 1.5 kg gross Balmain bugs
  6. 150g snow peas, trimmed
  7. 100 g snow peas, trimmed, cut into thin strips
  8. 1/2 cup frozen peas
  9. 2 tablespoons of French salad dressing

The instruction how to make Herb and mustard Balmain bugs

  1. Combine the butter, mustard, persil and chives in a bowl. Season with salt and pepper. Set aside.
  2. 1 bug, upside down, on a large flat cutting board. Using a sharp knife, separate the tail from the head. Cut along the center of the tail and open the shell to remove the meat. Place bug meat in a bowl.
  3. Make pea salad: Cook the 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 the vinaigrette. Season with salt and pepper.
  4. Preheat a greased barbecue plate on medium heat. Barbecue bug of the meat for 3 to 4 minutes or until hot.
  5. Spoon pea salad onto a plate. Top with Balmain bugs and a big spoon of herbs and mustard butter. To serve.

Nutritions of Herb and mustard Balmain bugs

fatContent: 381.205 calories
saturatedFatContent: 28 grams fat
carbohydrateContent: 17 grams saturated fat
sugarContent: 5 grams carbohydrates
fibreContent: 4 grams sugar
cholesterolContent: 26 grams protein
sodiumContent: 239 milligrams cholesterol


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