Ingredients

Method

• 1 kg mussels, cleaned and debearded
• ½ cup dry white wine
• 2 garlic cloves, crushed
• 1 cup fish stock or seafood stock
• 1 organic lemon, zested and juiced
• ¼ cup fresh cream
• Freshly ground black pepper, to taste
• 1 - 2 short baguettes, for serving

Method

Ingredients

Only use tightly closed mussels. Rinse well and drain. Place the mussels, wine and garlic in a suitable saucepan. Cover tightly and cook over a high heat for a few minutes until all the mussels have opened. Discard any that do not open. Add the stock, lemon zest and juice.

Bring to a simmer. Add the cream and simmer for a few more minutes. Season with pepper – there should be no need for salt. Serve in bowls with the baguettes on the side, for dunking.

Slice the baguettes lengthways into sticks. Toast at 170°C for 10 minutes or until crisp and golden.

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