Ingredients
-
6
-
4
-
4
-
1/4
-
6
-
3
-
4
-
3/4
-
1
-
1
-
-
-
-
-
Directions
Mussels in Lemon Cream, This came out of a Gourmet Magazine about 8 years ago I have tweeked the amounts used in the original recipe to suit my taste and to allow 2 meal portions The saying is for a meal portion to allow 2lbs of mussels per person Or you may use this recipe as a nice appetizer for 4-5 persons It has a yummy combination of taste and I would recommend a nice crusty bread served with it to mop up the lovely lemon cream , I just mixed all the ingredients in the dutch oven, including 1/2 can petite diced tomatoes, added the mussels to the heated mixture and simmered (covered) for 8 minutes DH and I ate THE WHOLE THING – THEN I fixed dinner !! We love them ! One caveat — be sure to check for beards, even if the Package says cleaned and ready to serve – I didn’t check, and it is like pulling little steel wool pads, after they have been cooked Thanks, Expat
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Steps
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1
Done
|
In a Bowl Stir Together Butter, Garlic, Shallot,1 Tablespoon Parsley, 4 Tbsp Lemon Juice, and Salt and Pepper to Taste. |
|
2
Done
|
in a Dutch Oven Pan Melt Herb Butter Over Moderate Heat. Saute Until Veggies Are Tender. |
|
3
Done
|
Add Mussels to Pot and Stir For 1 Minute. Add Wine, 3/4 Cup Cream, Lemon Peel, Salt and Pepper to Taste. Stir Well. Then Lay Lemon Slices and Tomato on Top. Cover and Simmer, Until Mussels Are Opened, About 8-10 Minutes. |
|
4
Done
|
Remove Mussels to Serving Dish. Discard Any Unopened Mussels. |
|
5
Done
|
in Pot With Mussel Juices,Increase Heat to High and Bring to Boil. Boil Down For 5 Minutes or Reduced by 1/3. Add Remaining Cream, 2 Tbsp Lemon Juice and Parsley. Boil One Minute. Pour Juice Over Top of Mussels in Serving Dish. |
|
6
Done
|
Serve Mussels Immediately. |
