This a great dish that I build around the sauce. The sauce is a multi-purpose lemon cream sauce I use with chicken, trout, salmon and of course mussels.
The mussels: 2Lbs fresh mussels that is steam in butter and garlic. This is easy to do, about a stick of butter, a little water, and five minced garlic cloves. Cook until the little tasty gems open and discard any that don't. The Sauce: 4 cups chicken stock 8 lemons juiced 2 cups heavy cream 1/2 cup Parm cheese 6 minced garlic cloves Season to taste with equal parts salt, pepper, cumin, coriander, nutmeg and paprika. Season lite to start and build it up so the spices don't overpower the lemon and cream flavors. Cook on med to reduce by about 1/3 Make a roux to stiffen up the sauce above. About 1/4 cup butter to 1/2 cup flour should work but add more to get the sauce to level of thickness you prefer. I pour a little sauce in with the mussels at the end. Serve over favorite pasta and garnish with tomatoes, parm and parsley.
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AuthorVic Luebker "The Battle Field Chef" is Editor and Chief of Food and Bars and is an admitted food, drink and travel junky with a passion for fun! More about Vic here. Archives
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