Creamy lemon-pepper mussels
| Recipe By: | Phillippa Cheifitz |
| Serves: | 4 |
| Cooking Time: | 10 minutes |
| Prep Time: | 15 minutes |
Ingredients
- 1-2 baguettes, for serving
- Freshly ground black pepper, to taste
- 1/4 cup cream
- 1 lemon, zested and juiced
- 1 cup fish stock
- 2 garlic cloves, crushed
- 1/2 cup sauvignon blanc
- 1 kg mussels, cleaned and debearded
Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.
Cooking Instructions
- Only use tightly closed mussels. Rinse well and drain. Place the mussels, wine and garlic in a suitable saucepan. Cover tightly and cook over a high heat for a few minutes until all the mussels have opened. Discard any that do not open. Add the stock, lemon zest and juice.
- Bring to a simmer. Add the cream and simmer for a few more minutes. Season with pepper – there should be no need for salt. Serve in bowls with the baguettes on the side, for dunking.
- Slice the baguettes lengthways into sticks. Toast at 170°C for 10 minutes or until crisp and golden.
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