Garlicky Mussels In A Rich Lemon Fresh Herb Butter Sauce Recipes

MUSSELS IN LEMON GARLIC-BUTTER SAUCE

Mussels In lemon Garlic-Butter Sauce image

Mussels in Lemon Garlic-Butter Sauce makes the perfect appetizer before the main dinner dish and is an elegant dish for entertaining

Provided by Linda Nortje

Time 30m

Number Of Ingredients 10

Ingredients

2 tablespoons Unsalted Butter
1 Onion, small, finely chopped
2 teaspoon Fresh Garlic, crushed
1/2 teaspoon Chili Flakes
1 cup Dry White Wine
1 cup Fresh Cream, (whipping cream)
450 grams Half Shell Mussels, ( 1 pound )
Salt and Black Pepper, to taste
1 Lemon, juice and zest
1/2 cup Parsley, chopped

Steps:

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

Nutrition Facts : Calories 372 calories, Carbohydrate 12 grams carbohydrates, Cholesterol 94 milligrams cholesterol, Fat 28 grams fat, Fiber 1 grams fiber, Protein 8 grams protein, SaturatedFat 18 grams saturated fat, Sodium 294 grams sodium, Sugar 3 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 9 grams unsaturated fat

GARLICKY MUSSELS IN A RICH LEMON, FRESH HERB, BUTTER SAUCE

Garlicky Mussels in a Rich Lemon, Fresh Herb, Butter Sauce image

Moules marinières a classic French/Belgian dish, wonderful served with frites and a dollop of mayonnaise. Just bought 2 pounds of mussels. Tossed this together almost as fast as we ate it! Lots of fresh herbs and garlic. Make sure you have some wonderful bread to soak up the sauce! Or serve over pasta.

Provided by Rita1652

Categories Mussels

Time 25m

Yield 4 serving(s)

Number Of Ingredients 15

Ingredients

2 tablespoons olive oil
1 cup vidalia onion, diced
1 chili pepper, sliced in half
1 bay leaf
8 garlic cloves, minced
1 tablespoon fresh parsley
1 tablespoon tarragon, rough chopped
1 tablespoon oregano, rough chopped
1 tablespoon thyme, rough chopped
1 lemon, juice of
1/2 cup white wine
2 1/2 lbs mussels, scrubbed discard any that are not alive
3 tablespoons butter
fresh herb (to garnish)
lemon slice (to garnish)

Steps:

In a large pan pour olive oil to cover bottom of pan add onions chili and garlic saute till translucent.
Add herbs lemon and wine.
Add mussels cover and steam 5 minutes till all are opened.
Remove mussels to a large bowl.
Keeping the juice in the pan whisk in the butter and pour over the mussels.
Garnish with herbs and lemon.

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