Mussels in Lemon Garlic-Butter Sauce is one of the most heavenly tidbits (or starters as it is known in certain nations) and it is so natural to make at home.
No compelling reason to go to an eatery when you are needing Mussels in a smooth sauce. Also how expensive fish eateries are nowadays.
I recall when we ate in any event two times every month at a near to fish eatery. Past times worth remembering !
Obviously Mussels are not just accessible as a hors d'oeuvre in fish eateries, however numerous Steakhouses additionally have them on their menus.
This formula is so saucy, precisely what I need in a starter of this sort. Simply envision, cleaning up the Garlic-Buttery sauce with a dried up cut of bread .. mmm, absolutely scrumptious !
- 2 TB Butter
- 1 Onion, finely chopped
- 2 t Fresh Garlic, crushed
- 1/2 t Chili Flakes
- 1 cup Dry White Wine
- 1 cup Fresh Cream, (whipping cream)
- 450 g Half Shell Mussels, ( 1 pound )
- Salt and Black Pepper, to taste
- 1 Lemon, juice and zest
- 1/2 cup Parsley, chopped
INSTRUCTIONS
- Melt the Butter in a large skillet (with a lid) – saute the Onion, Garlic and Chili Flakes until soft
- Add the White Wine and simmer until reduced by two thirds – add the Cream and simmer 2 – 3 minutes
- Add the Mussels and cover the skillet – over low heat, steam the Mussels until cooked – about 8 – 10 minutes
- Remove from heat – season to taste with Salt and Black Pepper – stir through the Lemon Juice, finely grated Zest and Parsley.
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