300g mussels
30g butter
1 teaspoon of crushed garlic
1 small-medium onion, diced
1 spring onion stalk
1 small bunch fresh parsley
Juice of half a lemon
100ml fresh cream
Salt and pepper to taste
Dice the onion into small squares,
and fry it in the butter on a medium-high heat for a few minutes. Don't let it
go brown. Add the garlic and fry for a couple more minutes. Then add the
chopped parsley and spring onions and the lemon juice. Let the whole lot cook
together until the onions are nice and soft.
Then add the cream, salt and pepper
and let the sauce bubble a little and start to reduce and thicken.
The mussels which I bought were
already cooked, shelled and cleaned. They were frozen, so I just let them
defrost for a couple of hours before I used them. It makes for a very easy
dinner!
Then pop the mussels into the sauce
to warm them through. They were already cooked, so you don't want to overcook
them in the sauce, as they will become rubbery and tough.
After about 4 or 5 minutes, they
should be warm and ready to serve.
Sprinkle a few chopped chives or
spring onions on the top and serve with some warm, buttery toast.
