Ingredients
- 2 tablespoons Unsalted Butter
- 1 Onion small, finely chopped
- 2 teaspoon Minced Garlic
- 1/2 teaspoon Chili Flakes
- 1 cup Dry White Wine
- 1 cup Fresh Whipping Cream
- 1 lb of P.E.I. Black Mussels
- Salt and Black Pepper to taste
- 1 Lemon juice and zest or 2-3 tbsp of Lemon Burst
- 1/2 cup Parsley chopped
Instructions
- Melt the Butter in a large skillet (with a lid) – saute the Onion, Garlic and Chili Flakes until soft
- Add the White Wine and simmer until reduced by two thirds – add the Cream and simmer 2 – 3 minutes
- Add the Mussels and cover the skillet – over low heat, steam the Mussels until cooked – about 8 – 10 minutes
- Remove from heat – season to taste with Salt and Black Pepper – stir through the Lemon Juice, finely grated Zest and Parsley
This was amazing!!! We had leftover seafood and threw it in at the end of the recipe. This was a great way to mix up dinner. We used 1 cup of heavy whipping cream.