These Lemon Cream Steamed Mussels will not disappoint as a starter to any meal. Or being the star of the show for that matter. For all you seafood lovers out there, make them and you won’t be disappointed.
There are days when I can’t think of one single thing to cook and days when there isn’t enough time to make all that I can think of. Why can’t there be a happy balance.
Thankfully, yesterday I was inspired to get cooking and make a few new things for the blog. It’s so easy to fall into the rut of “Everybody eats this, so let’s just play it safe.”. That sums up my life on most days. But then I have days like today, when I make what I like regardless if I’ll be the only one eating the final plate. And if they don’t like it, they know how to make sandwiches.
Ingredients
- 2 lb mussels whole
- 2 Tablespoons butter
- 1 medium onion finely diced
- 6 clove Garlic peeled and thinly sliced
- 2 Dried chilies finely chopped
- 1 Cup white wine
- 1 Cup cream
- Fresh chopped parsley
- Juice and zest of one lemon
- Sea salt
- Black pepper
Instructions
- Clean the mussels by filling up your sink with cold water and dumping them all in. Pick up each one and give it a gentle scrub. If you notice any mussels that are cracked, discard them.
- Now you have to debeard the mussels. Most mussels will contain a string like seaweed that is in the crack of the mussel. All you have to do is pull it off. Do so by pulling towards the bottom of the shell and it will come off quickly. Repeat this for all the mussels. You many notice that they don’t all have beards and that is fine. Once you have done this for all the mussels give the another rinse in cold water keep them in a cold water bath until you are ready to cook them.
- In a large heavy bottomed pot set over high heat, add the butter stir until it melts. Reduce heat to medium and add the onion, sliced garlic and chili. Stir really well and let cook for 5 – 8 minutes until the onions are soft.
- Add all the cooking wine and cook for a further 5 minutes or until the wine reduces by about half. Pour in the cooking cream and bring to a simmer for a few minutes. Add salt and pepper.
- Turn the heat back up to high, add the mussels, give a good stir and cover. Leave for about 8 minutes.
- Remove from heat. Add parsley, lemon juice and lemon zest.
- Serve immediately.
Notes about the mussels
If you’re new to seafood and find it daunting and difficult, it really isn’t at all. In fact, most seafood and fish is pretty easy to cook. And what’s great about it is that it generally cooks quite quick. Mussels cook in no time at all and can be served as an appetizer or main course.
- This was 2lb of mussels and will serve 4 people. Depending on how much you like to eat of course. Goes great with some baguette or any kind of rustic bread.
- Below in the recipe you will see full instructions on how to clean and prepare your mussels. It’s easy. Just make sure you throw away any mussels that have broken shells before you get cooking.
- Also, once they are cooked, discard any mussels that didn’t open. There will always be a few.
- His recipe makes quite a lot of sauce, so if you feel you don’t want much sauce, just literally half the ingredients below.ย Personally, we loved the sauce and the more the better.
- The sauce has a bit of a kick because I added some chilies. If you’re not a fan of heat, leave the chilies out.
Frequently Asked Questions
Mussels have to be completely cooked to be safe to eat. Mussels will be fully cooked when the shells open the and flesh is a slight pink colour.
The only part of the mussel you cannot eat is the shell.
Bechamel Stuffed Mussels
Moules Mariniere
Crispy Fried Calamari Recipe
Lemon Cream Mussels
Ingredients
- 2 lb mussels whole
- 2 Tablespoons butter
- 1 medium onion finely diced
- 6 clove Garlic peeled and thinly sliced
- 2 Dried chilies finely chopped
- 1 Cup white wine
- 1 Cup cream
- Fresh chopped parsley
- Juice and zest of one lemon
- Sea salt
- Black pepper
Instructions
- Clean the mussels by filling up your sink with cold water and dumping them all in. Pick up each one and give it a gentle scrub. If you notice any mussels that are cracked, discard them.
- Now you have to debeard the mussels. Most mussels will contain a string like seaweed that is in the crack of the mussel. All you have to do is pull it off. Do so by pulling towards the bottom of the shell and it will come off quickly. Repeat this for all the mussels. You many notice that they don’t all have beards and that is fine. Once you have done this for all the mussels give the another rinse in cold water keep them in a cold water bath until you are ready to cook them.
- In a large heavy bottomed pot set over high heat, add the butter stir until it melts. Reduce heat to medium and add the onion, sliced garlic and chili. Stir really well and let cook for 5 – 8 minutes until the onions are soft.
- Add all the cooking wine and cook for a further 5 minutes or until the wine reduces by about half. Pour in the cooking cream and bring to a simmer for a few minutes. Add salt and pepper.
- Turn the heat back up to high, add the mussels, give a good stir and cover. Leave for about 8 minutes.
- Remove from heat. Add parsley, lemon juice and lemon zest.
- Serve immediately.
*A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.
Thanks For Stopping By & Hope To See You Soon!
