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Recipe for :

Mussels in Lemon Cream

This recipes comes from Dancer and Graphic artist Martin James. Martin, who originally comes from New Zealand, is now living with his wife and children in Copenhagen as he is currently principal Dancer with The Royal Danish Ballet. You will be able to find out more about Martin when his Biography page is published.

Being so gifted it seems unfair that Martin should also be talented in the kitchen as well but he has agreed to share some of his recipes with us which is great news.

Ingredients

2 tablespoons unsalted butter, softened
3 tablespoons minced garlic
1 tablespoon minced shallot
2 1/2 tablespoons finely chopped fresh parsley leaves
2 teaspoons fresh lemon juice
2 medium size ripe tomatoes
1 lemon
2 pounds mussels
1/2 cup dry white wine
3/4 cup heavy cream
Garnish with diced de-seeded tomato and finely chopped fresh parsley leaves

Method

  • In a bowl stir together butter, 1 tablespoon garlic, shallot, tablespoon parsley, lemon juice, and salt and pepper to taste.
  • Seed tomatoes and cut into 1/4-inch dice.
  • Cut lemon into 4 wedges.
  • Scrub mussels and remove beards if not debearded already.
  • In a 4-quart heavy saucepan melt herb butter over moderate heat.
  • Add lemon wedges and remaining garlic and cook, stirring, for 30 seconds.
  • Add mussels and cook, stirring, for 1 minute.
  • Add wine, cream and salt and pepper to taste and simmer, covered, until mussels are opened, about 5 minutes. Discard any unopened mussels.
  • Stir in tomato and remaining parsley.
  • Divide mixture between 2 soup plates and garnish with tomato and parsley. Serve mussels immediately.

Serves 2

Martin James

     
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