Scottish Fish Food Drink and Picnic Ideas
Lemon Mussels Recipe
This is a simple sea fish based recipe involving mussels, lemon juice and cream. If made properly, the tart or sharp flavour of the lemon juice is offset by the sweetness of the cream.
Ingredients for Lemon Mussels
2 pints mussels
1 small finely chopped onion
2 knobs of butter
2 lemons - juiced and grated rind
1/2 pint double cream
3 tablespoons chopped parsley
Wash and scrub the mussels under cold, running water. It is VERY important to discard any that do not close when tapped or those with broken shells. Remove the beards (the tangle of threads hanging from their shells by sharply pulling on them, with either pliers or your fingers).
Melt the butter in a pan and cook the onion gently until transparent. Then, add the lemon juice, the grated rind and the mussels. Cover the pan and cook quickly, shaking regularly until the shells have opened. Again if for some reason any fail to open, discard immediately.
Strain the mussels, keeping the liquid. Put them in a large serving dish and keep warm either in the oven on a very low heat or on the stovetop. Return the liquid to the pan along with the other knob of butter, then add the cream and cook for about 5 minutes. Pour this sauce over the mussels and sprinkle with the fresh parsley.
Should serve four people along with a potato dish of your choice
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For US to UK equivalents for food weights and measurements see this rough guide
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