Who knew that such an elegant seafood dish could be so quick and easy? Lemony mussels steamed in white wine and cream won’t take longer than 30 minutes, and these flavours are simply to die for.
Lemony mussels steamed in white wine and cream
Add a big knob of butter to a large pan, and melt over medium heat. Fry 1 peeled and diced large onion, 2 peeled and crushed garlic cloves and 2,5ml (½ tsp) chilli flakes, 10 minutes. Add 250ml (1 cup) dry white wine to the pan and simmer to reduce, about 10 minutes. Add 250ml (1 cup) fresh cream and simmer, 2 minutes. Add 600g mussels in half shells and cover the pan with a lid. Allow the mussels to steam until cooked through, 10 minutes. Season to taste with salt and freshly ground black pepper and the zest and juice of 1 lemon. Serve sprinkled with chopped fresh parsley and fresh, warm bread for dipping.