Penn Cove Mussels in Lemon Cream

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READY IN: 25mins
Recipe by lazyme

A favorite on the menu at Arnies, Edmonds WA.

Ingredients Nutrition


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

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