Laura
Arnold
Lara M
Sara Dobson
CibbuanoMussels in Cream Sauce
September 18th 2008 00:01
Mussels are one of my favourite shellfish not only because they taste great but also because they are so versatile - they can be boiled, smoked, steamed or fried in batter.
This simple recipe of fresh South Australian Black Mussels in Cream Sauce is very light and is one of the best ways to showcase the natural flavours and freshness of this fabulous shellfish.
Ingredients:
500g South Australian Black Mussels
1 Red Capsicum (shredded)
Whipping Cream
WHite WIne
Shallot (shredded)
Garlic (minced)
1 tsp Olive Oil
Salt and Pepper
Method:
1) Heat pan and add the Olive Oil.
2) When the oil is warm, fragrant the shallot and minced garlic for about 10 seconds and then add mussels.
3) Add the white wine and fresh cream and cook for 2 minutes.
4) Add the capsicum, a pinch of salt and pepper and stir-fry well for another minute or two. Dish up and serve hot.
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