Mussels in cream mustard sauce
1 lemon200 ml cream2 bay leavesPinch dried chilli flakes2 tbsp olive oil1 large onion, chopped2 cloves garlic, crushed1 tbsp Dijon mustard2 kilos fresh mussels250 ml dry white wine1 large tomato, peeled, deseeded and diced2 tbsp chopped parsleyBlack...
1 lemon
200 ml cream
2 bay leaves
Pinch dried chilli flakes
2 tbsp olive oil
1 large onion, chopped
2 cloves garlic, crushed
1 tbsp Dijon mustard
2 kilos fresh mussels
250 ml dry white wine
1 large tomato, peeled, deseeded and diced
2 tbsp chopped parsley
Black pepper
Pare the zest from the lemon, avoiding the pith as much as possible, and put it into a small pan with the cream, bay leaves and chilli flakes. Heat to almost boiling, then cover and leave it to one side to infuse for about half an hour.
Heat the oil in a pan, add the onion and fry until soft but not coloured. Add the garlic and fry for a minute more, then stir in the mustard and strain in the cream. Mix well and put to one side while you deal with the mussels.
Scrub and de-beard the mussels, discarding any ‘gapers’ that won’t close when given a sharp tap. Heat the wine to boiling in a large pan, add the mussels, cover with a lid and cook, shaking the pan from time to time until the mussels open. Tip them into a colander standing over a bowl. Remove one half shell from each mussel and discard any that haven’t opened, then divide the mussels between four warm bowls.
Strain 200 ml of the juice from the mussels through a fine strainer into the cream mixture and bring to the boil. Stir in the diced tomatoes and parsley, season to taste with black pepper and a squeeze of lemon juice and pour the sauce over the mussels. Serve with chunks of baguette to soak up the juices. (Serves four as a starter, two as a main course)