Sunday, February 1, 2015

Mussels in Buttery Lemon Garlic Sauce

This is just one of the dishes that I loved and won't mind having it often. 

I wished that I had prepared some toasted bread to clean up the sauce.  The sauce was cleared up anyway, because I mixed my rice with it and ate it all up.  Burp!

  • 8 to 10 frozen mussels, thawed and cleaned

  • 20g Butter
  • 3 - 4 Garlic, minced or grated (you can use a garlic press)
  • 200g Cooking Cream
  • 1/2 teaspoon Dried Thyme or a small handful Fresh Thyme
  • 1 to 2 teaspoon Lemon Juice or to your taste
  • Salt and Ground Black Pepper to taste
  • Zest of half a lemon (optional)

How to to it:
  1. Melt butter in a pan.
  2. Add garlic and saute till soften and fragrant but not browned.
  3. Add cream and Thyme.
  4. Cook in medium low heat till the sauce bubbles.
  5. Continue cooking till the sauce starts to thicken.
  6. Add in the remaining ingredients for the sauce.
  7. While the sauce is cooking, prepare the mussels. 
  8. Make sure the mussels are thawed, cleaned and dabbed dry.
  9. Arrange mussels in a oven proof dish.
  10. Once the  sauce is ready, pour it over the mussels.
  11. Bake in preheated oven at 230C for 7 mins.
  12. Serve immediately.

  • If you do not have a oven, you can also cook.
  • Place the mussels down on the pot; shell facing up.
  • Simmer for about 10mins till mussels are completely heated thru.
  • I preferred oven baking as it will brown the surface a little and has a more even cooking for the mussel.

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