Lemon Pepper & Garlic Mussels with Crusty Bread
🦪 Lemon Pepper & Garlic Mussels with Crusty Bread
A pot of mussels looks gloriously generous but takes barely any time to cook. White wine, a little cream and our Lemon Pepper & Garlic Rub create a broth made for scooping up with thick slices of bread.
🧾 Ingredients
- 1kg live mussels
- 1½ tsp Lemon Pepper & Garlic Rub
- 1 shallot, finely chopped
- 20g butter
- 150ml dry white wine
- 75ml double cream
- ½ lemon
- 3 tbsp chopped parsley
- Crusty bread, to serve
Instructions
- Rinse the mussels under cold water, pull away any beards and discard cracked shells. Tap any open mussels firmly; discard those that do not close.
- Melt the butter in a large lidded pot. Cook the shallot for 3 minutes, then stir in the seasoning for 30 seconds.
- Pour in the wine and bring to a lively simmer. Add the mussels, cover and cook for 4–5 minutes, shaking the pot once or twice.
- Discard any mussels that remain closed. Lower the heat, stir in the cream, lemon juice and parsley, and warm for 1 minute without boiling.
- Ladle into warm bowls with plenty of broth and serve immediately with bread.
⏱️ Timings
- Prep: 10 minutes
- Cook: 10 minutes
- Total: 20 minutes
- Serves: 2
🍽️ Serving Suggestions
Serve with sourdough, skinny chips or a crisp green salad. For a dairy-free version, leave out the cream and add an extra splash of wine or fish stock.
💛 Why This Recipe Works
Mussels release their own briny juices as they steam, creating instant depth. The blend adds brightness and savoury warmth without overwhelming their natural sweetness.
🧂 Try It With
Scatter over extra Parsley or sharpen the broth with Lemon Salt. Our Seafood Seasoning Selection Gift Box makes a lovely present for seafood lovers.
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