Prep 15 mins
Cook 45 mins
A reduced-fat version of a creamy Belgian-inspired dish for summer.
- 500 g mussels
- 2 tablespoons olive oil
- 1 onion, finely diced
- 2 garlic cloves, crushed
- 1⁄2 cup white wine
- 1 lemon, juice of
- 300 ml evaporated milk
- 1 tablespoon fresh parsley, chopped
- Scrub the mussels and remove 'beard' by scraping with a sharp knife.
- Heat oil in a large saucepan.
- Sauté onion and garlic until soft.
- Pour in wine and juice.
- Bring to the boil, then simmer.
- Stir in evaporated milk, parsley and season with salt and pepper to taste.
- Bring to the boil, and reduce liquid slightly.
- Add mussels.
- Simmer for 3-5 minutes until mussels are open.
- Discard any unopened mussels.
- Serve with crusty bread for dipping.
Made this for a potluck dinner and it was well received. The sauce is a little too tangy for me, I might decrease the amount of lemon, but it goes really well with crusty bread. Thanks!