Mussels in a Creamy White Wine and Garlic Sauce

Name: Mussels in a Creamy White Wine and Garlic Sauce
Prep time: 5 minutes
Cook time: 15 minutes
Yield: 4 Servings
Cuisine: British
Ingredients: 50g butter; 1 white onion, diced; 2 garlic cloves, chopped; 1⁄2 vegetable stock cube; Juice of 1⁄2 lemon; 2kg mussels, cleaned; 300ml white wine; 200ml double cream; Small handful of curly parsley, chopped; Plenty of black pepper

preparation 5 minutes
cook time 15 minutes
Serves 4

A delicious mussel dish perfect for sunny days, from the kitchens of the The Seafood Shack

Recipes taken from The Seafood Shack: Food & Tales From Ullapool by Kirsty Scobie & Fenella Renwick (Kitchen Press, £20)

Ingredients Method

50g butter
1 white onion, diced
2 garlic cloves, chopped
1⁄2 vegetable stock cube
Juice of 1⁄2 lemon
2kg mussels, cleaned
300ml white wine
200ml double cream
Small handful of curly parsley, chopped
Plenty of black pepper

Put a large saucepan over a medium heat and add the butter, onion and garlic. Fry off for about ten minutes until everything is lovely and soft. Crumble in the veg stock cube and add the lemon juice.

Increase the heat, throw in the mussels and the wine and put the lid on the pan. The wine will make steam and start to cook the mussels.

Once the mussels are nearly all open (about two or three minutes) turn the temperature down to low and add the double cream, parsley and black pepper.

Slowly bring up the temperature until the sauce starts to bubble – be careful when adding the cream as if it’s too hot it can split.

Once the mussels are all open, they are ready – don’t leave them on the heat as they will overcook and go rubbery. Discard any that stubbornly refuse to open.

Serve with a wedge of lemon and lots of crusty bread (and not forgetting more butter).

Ingredients

50g butter

1 white onion, diced

2 garlic cloves, chopped

1⁄2 vegetable stock cube

Juice of 1⁄2 lemon

2kg mussels, cleaned

300ml white wine

200ml double cream

Small handful of curly parsley, chopped