"I'm a big fan of the mussels in vermouth with nettle butter at Banksii. I'd love to know how to make it." - Hayden Winter, Bowral, NSW
In place of nettles, chef Hamish Ingham suggests using a mix of herbs such as parsley, coriander, chives, chervil, dill, sea parsley and basil. "Whatever I can get my hands on - the more the better," says Ingham.
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