Creamy lemon-pepper mussels

Creamy lemon-pepper mussels

You must be logged in to favorite a recipe.Login

Thanks for your rating!

You must be logged in to rate a recipe. Login

  • 4
  • Easy
  • Fat conscious
  • 15 minutes
  • 10 minutes
  • Woolworths Neil Ellis Chardonnay 2016


  • 1 kg mussels, cleaned and debearded
  • ½ cup dry white wine
  • 2 garlic cloves, crushed
  • 1 cup fish stock or seafood stock
  • 1 organic lemon, zested and juiced
  • ¼ cup fresh cream
  • Freshly ground black pepper, to taste
  • 1 - 2 short baguettes, for serving

Cooking Instructions

Only use tightly closed mussels. Rinse well and drain. Place the mussels, wine and garlic in a suitable saucepan. Cover tightly and cook over a high heat for a few minutes until all the mussels have opened. Discard any that do not open. Add the stock, lemon zest and juice.

Bring to a simmer. Add the cream and simmer for a few more minutes. Season with pepper – there should be no need for salt. Serve in bowls with the baguettes on the side, for dunking.

Slice the baguettes lengthways into sticks. Toast at 170°C for 10 minutes or until crisp and golden.

Discover more seafood recipes here.

Phillippa Cheifitz Recipe by: Phillippa Cheifitz
View all recipes

Regular TASTE contributor Phillippa is a well-known South African author and food writer, and has won many awards, both for her magazine features and her cookbooks.

Social Media

Related Recipes