These creamy lemon mussels make such a delicious entertaining starter, you’ll want to soak up every last drop of sauce with bread.
- 25 mins
- olive or avocado oil, for frying
- 2 leeks, thinly sliced
- 2 garlic cloves, crushed
- 1.5kg fresh whole-shell mussels, cleaned
- 250ml dry white wine
- 3ml turmeric
- 5ml cornflour
- 250ml cream
- zest and juice of 1 lemon + extra wedges
- handful parsley, chopped
- baguette slices, to serve
- Heat a splash of oil in a large saucepan on high and sauté the leeks and garlic for 1 minute. Add the mussels and wine. Cover, bring to a boil and cook for about 5 minutes or until the mussels have opened. Discard any that don’t open.
- Combine the turmeric and cornflour with a little of the cream to make a paste. Add the paste, remaining cream and lemon zest and juice to the mussels. Bring to a boil and cook for about 5 minutes or until the sauce starts to thicken.
- Mix through the parsley. Season. Serve with baguettes and preserved lemon salsa, if you like.
Preserved lemon salsa: Finely chop 4 preserved lemon quarters, 2 garlic cloves, handful parsley and 100g pitted green olives.
FEATURE: MARGIE ELS-BURGER ASSISTED BY ALFRED NQAYI PHOTOS: DYLAN SWART
To clean mussels, scrub the shells with steel wool and remove the beards by pulling and wiggling. You can ask your fishmonger to do this. Only use mussels that are closed. Tap a few times to see if they will close, otherwise discard.
Magazine issue date: Feb, 2018