Herb and mustard Balmain bugs

Herb and mustard Balmain bugs

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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
proteinContent:
cholesterolContent: 26 grams protein
sodiumContent: 239 milligrams cholesterol

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