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