Grilling adds a depth of flavor to this dish, but it could be prepared on the stove top just the same.  The compound butter ingredients can also be added, individually, at the end.

1/4 stick butter, softened but not melted

¼ avocado

4 big sprigs parsley, leaves stripped and stems discarded

2 sprigs tarragon, leaves stripped and stems discarded

Handful of chives

1T coriander

1T fennel seed

2 bay leaves

½ onion, minced

8 garlic cloves, minced

1 cup white wine

1 ½ lb mussels

Rustic bread cut into one-inch thick slices and brushed with olive oil

Combine the butter, avocado, parsley, tarragon and chives in a food processor until smooth.  Season to taste and refrigerate until ready to use.  Combine coriander, fennel, bay leaves, onion, garlic and wine in a cast iron skillet.  Place on a hot grill for about 5 minutes or until reduced by half.  Add mussels and butter mixture.  Cover the grill and cook for 3 minutes.  Check if mussels are done and if not replace lid and cook, checking every two minutes. Once all of the mussels have opened, remove the pan from the grill and the bread to the grate for a minute or two until toasted. The mussels will be too hot to eat at this point anyway.

Serve with bread and enjoy.

Cooking time: approximately 30 minutes

Serves 2