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Herb and mustard Balmain bugs
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Prep Time:
40 minutes
Cook Time:
10 minutes
Total Time:
50 minutes
Elevate your dinner party with stunning Balmain bugs as the star dish.
Ingredients:
  • 125g butter, softened
  • 5.90 gm Dijon mustard
  • 62.50 ml flat-leaf parsley leaves, finely chopped
  • 20.00 ml finely chopped chives
  • 1.5kg raw Balmain bugs
  • 150g sugar snap peas, trimmed
  • 100g snow peas, trimmed, cut into thin strips
  • 125.00 ml frozen peas
  • 41.20 gm French salad dressing
Instructions:
  • In a bowl, mix together butter, mustard, parsley, and chives. Season with salt and pepper, then set aside.
  • Carefully separate the tail from the head of the bug placed upside down on a large, flat chopping board. Then, cut along the center of the tail, open the shell, and transfer the bug meat to a bowl.
  • 1. Boil peas in salted water for 2 to 3 minutes until tender and vibrant. Drain and place in a bowl. Drizzle with dressing, season with salt and pepper.
  • Heat up a greased barbecue plate over medium heat. Grill bug meat for 3 to 4 minutes, or until it is just warmed through.
  • Plate the pea salad, then generously garnish with Balmain bugs and a generous dollop of herb and mustard butter. Enjoy!

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