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Mussels in lemon cream recipe



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Ingredients


Mussels in lemon cream

Moules au citron creme

Prep time 10 mins

cooking time 10 mins

serves 4

1kg / 2lbs mussels

flour or oatmeal

2 tablespoons butter

1 shallot finely chopped

grated rind and juice of 2 lemons

310mls / 10 fl ozs double cream

2 tablespoons chopped parsley



Scrub the mussels and debeard. Place in a bowl of cold water with a handful of flour or oatmeal.

Leave for 30 mins then drain and rinse the mussels.

Place the butter and shallot in a large pan and cook until soft.

Add the lemon juice and then the mussels cover and cook quickly.

Until the shells open shaking the pan while cooking. Remove the mussels and keep warm.

Strain the cooking liquid and put it in a clean pan.

Add the cream and bring to the boil for 5 mins until thickened slightly.

Pour over the mussels and sprinkle with grated lemon rind and the chopped parsley then serve.


Mussels in lemon cream


Mussels in lemon cream picture

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