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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 4 |
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A reduced-fat version of a creamy Belgian-inspired dish for summer. Ingredients:
500 g mussels |
2 tablespoons olive oil |
1 onion, finely diced |
2 garlic cloves, crushed |
1/2 cup white wine |
1 lemon, juice of |
300 ml evaporated milk |
1 tablespoon fresh parsley, chopped |
Directions:
1. Scrub the mussels and remove 'beard' by scraping with a sharp knife.
2. Heat oil in a large saucepan.
3. Sauté onion and garlic until soft.
4. Pour in wine and juice.
5. Bring to the boil, then simmer.
6. Stir in evaporated milk, parsley and season with salt and pepper to taste.
7. Bring to the boil, and reduce liquid slightly.
8. Add mussels.
9. Simmer for 3-5 minutes until mussels are open.
10. Discard any unopened mussels.
11. Serve with crusty bread for dipping.
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