Shellfish Recipes

White’s Bugs with Chilli, Rosemary & Lemon Butter

Ingredients

6 Medium Raw Bugs

2 Lemon Wedges

LEMON BUTTER COMBINE ALL INGREDIENTS

100 Grams Butter

1 Tbsp Chopped Rosemary

1 Tbsp Chopped Parsley

1 Tbsp Lemon Zest

2 Tbsp Sweet Chilli Sauce

2 Tbsp Pernod

1 Clove Chopped Garlic

White’s Bugs with Chilli, Rosemary & Lemon Butter
Method

Prepare bugs ( see overleaf ). Heat 1 Tbsp olive oil in wok or frying pan.

Cook bugs for approximately 4 minutes.

Turn bugs over, add butter mixture and cook for a further 4 minutes.

Serve with lemon wedges.

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