Open
the four packets of Ωmega™ mussels
and place directly into a large pot big enough
to comfortably hold them all.
Place a tight fitting lid on top and bring
to a simmer, remove from the heat immediately
and divide the mussels between four hot
bowls.
Place one cup of the resulting mussel
stock back on the stove and turn the heat
up to maximum.
Add the white wine and boil to reduce
by half, add the cream and the capers and
reduce by about one third, remove from
the head and add the chives and plenty
of freshly ground black pepper.
Taste the sauce and adjust the seasoning
if required with lemon or a pinch of sugar.
Pour the sauce directly over the mussels
and garnish with a few whole chives and
lemon wedges. Serve at once.
This recipe
was created by Luke McCann
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