SAVORY AND TANGY, THIS GARLIC MUSSELS IN WHITE WINE AND LEMON RECIPE IS MADE FOR GARLIC LOVERS ONLY!
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► MUSSELS IN LEMON GARLIC BUTTER :
Prep. : 15 mins
Cook. : 15 mins
Servings : 2
INGREDIENTS :
- 2lbs mussels
- 120ml cooking cream 35%
- 60g unsalted butter (room temp.)
- 360ml dry white wine (pinot gris)
- 1 medium tomato
- 6 garlic cloves
- 1 shallot
- 1 lemon (7.5ml juice + zest + wedges)
- sprigs of fresh parsley
- dash of red chili flakes
- loaf of bread
DIRECTIONS :
1. Preheat the oven to 350°F (175°C). Clean the mussels by debearding them in a bowl filled with cold water in the sink. Rinse thoroughly and set aside.
2. Cut one half of the lemon into three wedges and dice the tomato into small cubes after removing the core. Halve the shallot and slice thinly, then mince the garlic and fresh parsley.
3. In a small bowl, blend half of the softened butter with 1/6 of the garlic and 1/3 of the parsley. Slice the loaf of bread into thick pieces, spread the prepared butter and bake in the oven for 10 minutes. Finish by broiling for an additional 3 minutes until the edges are crispy and golden-brown.
4. Over medium heat in a large pot, melt the butter and sauté the garlic and shallot for 5 minutes until softened and fragrant. Stir in the chili flakes and cook for an additional 2 minutes.
5. Incorporate the wine, cooking cream and cubed tomatoes. Bring to a boil over medium-high heat, add the mussels, then cover and cook for 5 minutes or until the shells are fully opened.
6. Turn off the heat and set the mussels aside, discarding any that remain unopened. Squeeze the juice from one lemon wedge into the broth and add half of the remaining minced parsley. Season the broth with salt and pepper to taste.
7. Arrange the mussels on plates accompanied by a piece of garlic bread and a lemon wedge. Spoon some of the broth over the mussels, sprinkle with parsley and finish with freshly grated lemon zest.
TIMESTAMPS :
00:00 - Intro
00:07 - Cleaning the mussels
00:33 - Cutting the fruits/veggies
01:43 - Making the garlic bread
02:16 - Cooking the mussels
03:21 - Plating
Music : my reverie - bomull