Recipe by Expat in Holland
This came out of a Gourmet Magazine about 8 years ago. I have tweeked the amounts used in the original recipe to suit my taste and to allow 2 meal portions. The saying is for a meal portion to allow 2lbs of mussels per person. Or you may use this recipe as a nice appetizer for 4-5 persons. It has a yummy combination of taste and I would recommend a nice crusty bread served with it to mop up the lovely lemon cream.
Top Review by NurseJaney
I just mixed all the ingredients in the dutch oven,including 1/2 can petite diced tomatoes, added the mussels to the heated mixture and simmered (covered) for 8 minutes. DH and I ate THE WHOLE THING - THEN I fixed dinner !! We love them ! One caveat -- be sure to check for beards, even if the Package says "cleaned and ready to serve" - I didn't check, and it is like pulling little steel wool pads, after they have been cooked. Thanks, Expat
- 6 tablespoons butter
- 4 garlic cloves, minced
- 4 shallots, minced
- 1⁄4 cup parsley, chopped
- 6 tablespoons lemon juice
- 3 tomatoes, seeded and diced small
- 4 lbs mussels
- 3⁄4 cup dry white wine
- 1 cup heavy whipping cream
- 1 lemon, zested and cut into slices
- chopped parsley
Directions See How It's Made
- 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.