Mussels In Lemon Cream Recipes

MUSSELS IN LEMON GARLIC-BUTTER SAUCE

Steps:

• 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

MUSSELS IN CREAM SAUCE

Steps:

• Melt butter in heavy large pot over medium heat. Add leek; sauté 3 minutes. Add mussels and wine. Cover and simmer until mussels open, about 4 minutes (discard any that do not open). Using slotted spoon, transfer mussels to 2 bowls.
• Stir cream and 2 tablespoons parsley into liquid in pot. Simmer uncovered 3 minutes. Season sauce with salt and pepper. Pour sauce over mussels. Sprinkle with 2 tablespoons parsley.

STEAMED MUSSELS WITH GARLIC AND LEMON

Steps:

• Melt some butter in a large sauté pan and add the frozen mussels. Place a lid over the pan and steam until all the mussels are open, shaking the pan occasionally. Note: discard any that will not open.
• Remove the lid and add the cream, garlic, and lemon juice, and continue to cook until the sauce starts to thicken. Test for seasoning and add salt and pepper as required.
• Transfer the mussels and the broth to a serving bowl, and sprinkle with chopped parsley. Serve immediately.

MOULES POULETTE (BROILED MUSSELS WITH MUSHROOMS, LEMON, AND CREAM)

Steps:

• Bring wine to a simmer in a large skillet over high heat. Add mussels, and cook, stirring frequently, until the mussels have opened, up to about 5 minutes. Transfer mussels as they open to a bowl to cool. Strain cooking liquid through a fine mesh strainer into a measuring cup, reserving 1 cup liquid and discarding any grit.
• Discard any mussels that did not open or that have broken shells. Open each mussel, discarding the empty half shell. Loosen each mussel from shell, and arrange mussels on an oven-proof platter or rimmed baking sheet. Cover with plastic wrap; refrigerate while making sauce.
• Mash 1 tablespoon butter with flour until smooth; set aside. Melt remaining tablespoon butter in a small saucepan over medium heat. Add mushrooms, and cook until tender, about 4 minutes. Add reserved mussel liquid, and bring to a boil. Whisk in the butter-and-flour mixture. Whisk in the cream, lemon juice, salt, and pepper. Simmer until reduced by two-thirds and thickened. Remove pan from heat, and keep warm.
• Heat broiler. Position rack 3 to 4 inches from heat. Remove mussels from refrigerator, and spoon sauce over each one until well coated. Sprinkle with grated cheese, and place under broiler until golden brown, 3 to 4 minutes. Serve immediately.

MUSSELS IN LEMON CREAM

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.

PENN COVE MUSSELS IN LEMON CREAM

Steps:

• In a bowl stir together butter, 1 tablespoon garlic, shallot, ‚ tablespoon parsley, lemon juice, and salt and pepper to taste. Seed tomatoes and cut into 1/4-inch dice. Cut lemon into 4 wedges. Scrub mussels and remove beards.
• In a 4-quart heavy saucepan melt herb butter over moderate heat. Add lemon wedges and remaining garlic and cook, stirring, 30 seconds. Add mussels and cook, stirring, 1 minute. Add wine, cream, and salt and pepper to taste and simmer, covered, until mussels are opened, about 5 minutes. Discard any unopened mussels. Stir in tomato and remaining parsley.
• Divide mixture between 2 soup plates and garnish with tomato and parsley. Serve mussels immediately.

PENN COVE MUSSELS IN LEMON CREAM

Steps:

• In a bowl stir together butter, 1 tablespoon garlic, shallot, 1 tablespoon parsley, lemon juice, and salt and pepper to taste.
• Seed tomatoes and cut into 1/4-inch dice.
• Cut lemon into 4 wedges.
• Scrub mussels and remove beards.
• In a 4-quart heavy saucepan melt herb butter over moderate heat.
• Add lemon wedges and remaining garlic and cook, stirring, 30 seconds.
• Add mussels and cook, stirring, 1 minute.
• Add wine, cream, and salt and pepper to taste and simmer, covered, until mussels are opened, about 5 minutes.
• Discard any unopened mussels.
• Stir in tomato and remaining parsley.
• Divide mixture between 2 soup plates and garnish with tomato and parsley.
• Serve mussels immediately.
• Serves 2 as a first course.