Lemon Scallop Sauce Is Very Tasty Garlic Butter

Mussels in Lemon Garlic-Butter Sauce makes the proper appetiser before the most dinner dish and is a sublime dish for fun Mussels in Lemon Garlic-Butter Sauce is one amongst the foremost delicious appetizers (or starters because it is understood in some countries) and it's very easy to create reception.

I bear in mind a time after we had dinner a minimum of double a month at a close-by food eating place. sensible recent days ! after all Mussels don't seem to be solely obtainable as associate degree appetiser in food restaurants, however several Steakhouses even have them on their menus.
Lemon Scallop Sauce Is Very Tasty Garlic Butter
Lemon Scallop Sauce Is Very Tasty Garlic Butter

This formula is thus saucy, precisely what i need in associate degree appetiser of this type. simply imagine, scouring up the Garlic-Buttery sauce with a crusty slice of bread .. mmm, whole delicious ! we tend to perpetually, however perpetually end a batch, whether or not we tend to square measure four sharing or solely 2 people.

I additionally wish to serve the Mussels within the frying pan it absolutely was grilled in, all people tucking in with our very little Mussel forks, and particularly dipping bread within the sauce ! however, seating arrangements, or once I create these for quite 3 or four folks, don't seem to be perpetually appropriate for sharing from one frying pan so i take advantage of tiny, not too deep, bowls (or rather a plate-bowl, if you recognize what I mean) to serve the Mussels one by one.

Lemon Scallop Sauce Is Very Tasty Garlic Butter


  • 2 TB Butter
  • 1 Onion, finely chopped
  • 2 t Fresh Garlic, crushed
  • 1/2 t Chili Flakes
  • 1 cup Dry White Wine
  • 1 cup Fresh Cream, (whipping cream)
  • 450 g Half Shell Mussels, ( 1 pound )
  • Salt and Black Pepper, to taste
  • 1 Lemon, juice and zest
  • 1/2 cup Parsley, chopped


  1. Melt the Butter in a large skillet (with a lid) – saute the Onion, Garlic and Chili Flakes until soft
  2. Add the White Wine and simmer until reduced by two thirds – add the Cream and simmer 2 – 3 minutes
  3. Add the Mussels and cover the skillet – over low heat, steam the Mussels until cooked – about 8 – 10 minutes
  4. Remove from heat – season to taste with Salt and Black Pepper – stir through the Lemon Juice, finely grated Zest and Parsley

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