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.
Provided by Expat in Holland
Categories < 60 Mins
Time 35m
Yield 2 serving(s)
Number Of Ingredients 11
Steps:
- In a bowl stir together butter, garlic, shallot,1 tablespoon parsley, 4 tbsp lemon juice, and salt and pepper to taste.
- In a dutch oven pan melt herb butter over moderate heat. Saute until veggies are tender.
- 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.
- Remove Mussels to serving dish. Discard any unopened mussels.
- 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.
- Serve mussels immediately.
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Arun Acharya
[email protected]Just okay. The lemon cream sauce was decent, but the mussels were a bit gritty. I think it's important to clean and debeard the mussels thoroughly before cooking to avoid this issue. Overall, it's an average recipe that could use some improvements.
Andiswa Zama Mnyandu
[email protected]Solid 3 out of 5. The mussels were cooked well, but the sauce was a bit too heavy for my taste. I think using a lighter cream or even Greek yogurt might be a better option. I'd also add some chopped parsley or chives for a pop of freshness.
Sumana Lawaju
[email protected]Meh. I found the dish to be bland and uninspiring. The lemon cream sauce was too thin and lacked richness. The mussels were also a bit chewy. I wouldn't recommend this recipe unless you're looking for a very basic and simple preparation.
OnlyMacNoob
[email protected]Not bad, but not amazing. The mussels were a bit overcooked, and the sauce lacked depth of flavor. I think it could benefit from some additional herbs and spices to enhance the taste. I'll try it again with some modifications.
Victor Mboya
[email protected]Delicious and elegant! This dish exceeded my expectations. The lemon cream sauce was luscious and velvety, enveloping the tender mussels in a symphony of flavors. It's a perfect appetizer or main course, especially when served with crusty bread to so
pauls clipvideos
[email protected]Mussels in lemon cream sauce - a winner! The combination of tangy lemon and creamy sauce was heavenly, and the mussels were cooked to perfection. I enjoyed the simplicity of the recipe, allowing the natural flavors to shine through. I'd recommend usi
Caroline Fangel
[email protected]Easy and delicious! I love how quickly this dish came together, and the results were impressive. The lemon cream sauce was light and flavorful, coating the tender mussels perfectly. I added a touch of garlic and white wine for extra depth of flavor.
Adeel Shankar
[email protected]These lemon cream mussels were a delightful culinary experience! The sauce was velvety and rich, with a perfect balance of tangy lemon and creamy indulgence. The mussels were cooked to perfection, tender and succulent, soaking up all the flavors of t