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Creamy lemon-pepper mussels

By Phillippa Cheifitz

Serves 4

Difficulty Easy

Prep Time 15 minutes

Cooking Time 10 minutes

Ingredients

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

Method

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.

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