Steamed Blue Mussels in Garlic Cream Sauce
Chef Steve Watson
Ingredients:
3 lbs Fresh blue mussels
2 Beer
1 tsp Spy glass butter
Juice of 1 lemon
1 tsp Chopped garlic
250 ml Whipping cream
1 tsp Salt
1/2 cup Chopped red onion
1/4 cup Chopped parsley
Directions:
In a large stock pot, place the salt, butter, beer and lemon juice and cover and simmer. Add fresh blue mussels, chopped red onion and chopped garlic and steam until they open. Add chopped parsley and pour over mussels and serve immediately. Enjoy!
