Mussells in Lemon Cream
To be served with STRONG SUFFOLK
Ingredients
2 tbsp unsalted butter, softened
3 tbsp finely chopped garlic
1 tbsp finely chopped shallot
1½ tbsp finely chopped fresh parsley leaves
2 tsp fresh lemon juice
2 medium size fresh ripe tomatoes
1 lemon
900g mussels
200ml double cream
Recipe
To make the herb butter:
• In a bowl stir together butter, garlic, shallot, 1 tablespoon of parsley, lemon juice, salt and pepper
• Seed tomatoes and cut into ¼ inch dice
• Cut lemon into 4 wedges
• Scrub mussels and remove beards if not debearded already
• In a heavy saucepan, melt herb butter over moderate heat stirring for 1 minute
• Add mussels, cream, salt and pepper
• Simmer and cover until mussels are opened
• Stir in tomatoes and ½ teaspoon parsley
• Decorate with lemon wedges and serve straight away
John Bexon, Greene King head brewer: “Strong Suffolk is an incredibly rich and almost decadent drink. I think it’s amazing alone, but when complemented by the warm seafood flavours of the mussels and the luxuriously creamy sauce it’s simply divine! Worthy of a place on any dining table!”