2 packs of mussels
1/2 Brown onion finely diced
3 cloves of garlic crushed
900ml’s of whipping cream
½ cup of white wine (optional)
1 pack of cold smoked salmon deli bites
1 teaspoon of chopped dill/chives
Salt and white pepper to taste
1 teaspoons of olive oil
1 teaspoon of salted butter
In a large thick-based, non-stick pan heated up to a medium to low heat, place the butter and oil. Bring up to temperature, sweat the onion and garlic until the onion is opaque and the garlic is aromatic. De-glaze with the white wine, reduce by half. Add in the cream, then reduce the cream until it is thickened. Being cautious not to over reduce the cream.
Drain both bags of mussels of all liquor then place in a large pot, cover with a lid and steam for 4 minutes or until the mussels are just beginning to open. Drain the mussels once they are partly opened and fold them through the cream sauce with the smoked salmon and dill. Continue cooking on a low heat, covered until all mussels are completely opened. Season to taste. Eat as they are or serve over your favourite pasta.
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