Description
Discover how to make the most delicious Lemon Thyme Mussels With Cream at home with this easy and flavorful recipe. Perfect for seafood lovers!
Ingredients
- 2 pounds (907 g) mussels (907 grams)
- 2 tablespoons (30 ml) beef tallow (28 grams)
- 1 tablespoon (15 ml) vegetable oil (15 milliliters)
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 cup (240 ml) coconut cream (240 milliliters)
- 1 lemon, juiced and zested
- 1 tablespoon (15 ml) fresh thyme leaves
- Salt, to taste
- Black pepper, to taste
- 1/4 cup (60 ml) chopped fresh parsley (15 grams)
Instructions
- Rinse and scrub the mussels under cold water, removing any beards.
- Discard any mussels that are open and do not close when tapped.
- In a large pot, heat butter and olive oil over medium heat.
- Add the finely chopped onion and sauté until translucent, about 3-4 minutes.
- Stir in the minced garlic and cook for an additional minute.
- Pour in the heavy cream and bring to a gentle simmer.
- Add the lemon juice and zest, stirring to combine.
- Stir in the fresh thyme leaves, salt, and black pepper.
- Add the mussels to the pot and cover with a tight-fitting lid.
- Cook the mussels for 5-7 minutes, or until they have all opened.
- Discard any mussels that remain closed.
- Stir in the chopped fresh parsley.
- Taste and adjust seasoning with salt and pepper if needed.
- Serve the mussels immediately with the creamy sauce.
Notes
- Thoroughly clean and scrub the mussels to ensure a grit-free dish.
- Opt for high-quality coconut cream for a luxurious and creamy sauce.
- Cook mussels just until they open to prevent toughness; add fresh parsley for a pop of flavor and color before serving.
