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Keyword: mussels


  • 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


  • 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

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