Spicy Butter Mussels with Quail Eggs & Lobster Tail

 

 

 

 

 

 

 

 

 

Ingredients:

1 lb fresh mussels, cleaned

4 quail eggs, soft-boiled

1 lobster tail, cooked and split

4 tbsp unsalted butter

2 cloves garlic, minced

1 tbsp fresh chili (or chili flakes), chopped

1 tsp smoked paprika

1/2 tsp lemon zest

Salt and black pepper, to taste

2 tbsp fresh parsley, chopped

1 tbsp lemon juice

2 bottles of beer (optional, for serving)

 

Instructions:

Cook Mussels:
In a large pan, heat 1 tbsp of butter over medium heat. Add mussels and cook for 5–7 minutes until they open, discarding any that remain closed.

Make Spicy Butter Sauce:
In a separate pan, melt the remaining butter. Add minced garlic, chili, smoked paprika, lemon zest, salt, and pepper. Stir for 2–3 minutes, letting the spices infuse the butter. Add the lemon juice and toss the cooked mussels in the sauce, stirring to coat.

Prepare Quail Eggs:
Bring a small pot of water to a gentle boil. Add quail eggs and cook for 2 minutes. Remove, cool in cold water, then peel.

Assemble the Dish:
Serve the mussels in a plastic seafood boil bag or a rustic bowl. Arrange the soft-boiled quail eggs on top. Place the lobster tail in the foreground for a vibrant touch.

Garnish & Serve:
Sprinkle with fresh parsley and serve with a side of beer for an authentic seafood feast experience.