MUSSELS IN A CREAMY
LEMON BUTTER SAUCE
SERVES 4
INGREDIENTS
800 g Breco Half Shell Mussels, defrosted
1 tbsp Olive oil
½ White onion, finely diced
3 Cloves garlic, finely chopped
1 tbsp Fresh thyme, chopped
1 cup Chicken stock
1.50 cups Fresh cream
Salt and pepper to taste
Zest and juice of 1 lemon
¼ Fresh dill, chopped
Grated parmasan
METHOD
1
Heat oil in a large pan on medium heat, sauté the onion for a few minutes until translucent but do not brown it. Add the garlic and thyme, and cook for another 30 seconds while stirring to prevent the garlic from burning.
2
Pour in the stock and bring it to a boil; reduce it to a simmer for 5 minutes or until the stock has reduced by half. Add the cream, season to taste with salt and pepper, and add the lemon juice.
3
Add the mussels to the pan and cover with a lid. Allow the mussels to cook for 5 minutes. Stir in the dill and lemon zest. Serve topped with fresh parsley and Parmesan cheese.
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