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Mussels in Lemon Cream to be served with Strong Suffolk – by Greene King

11 September 2006

Ingredients
2 tbsp unsalted butter, softened
3 tbsp finely chopped garlic
1 tbsp finely chopped shallot
11/2 tbsp finely chopped fresh parsley leaves
2 tsp fresh lemon juice
2 medium size fresh ripe tomatoes
1 lemon
900g mussels
200ml double cream

Recipe
To make the herb butter: In a bowl stir together butter, garlic, shallot, 1 tablespoon of parsley, lemon juice, salt and pepper

Seed tomatoes and cut into 1/4 inch dice

Cut lemon into 4 wedges

Scrub mussels and remove beards if not debearded already

In a heavy saucepan, melt herb butter over moderate heat stirring for 1 minute

Add mussels, cream, salt and pepper

Simmer and cover until mussels are opened

Stir in tomatoes and 1/2 tablespoon parsley

Decorate with lemon wedges and serve straight away

Recipe by Greene King

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