Mussels in Cream Sauce

Green-lipped mussels have become well known as one of the foods that may benefit people suffering from arthritis. Sadly these are not found throughout the world but only in New Zealand. However, they are exported, both fresh or pre-cooked and frozen. Ordinary mussels are more readily available and make a nutritious and very appetizing dish.

Ingredients	SERVES 4
METRIC (IMPERIAL)	AMERICAN
2 litres (3½ pints) fresh mussels	8½ cups
1–2 garlic cloves, chopped (optional)	1–2
1 medium onion, finely chopped	1
1 small bunch parsley	1 small bunch
250ml (8fl oz) water	1 cup
sea salt and black pepper to taste
1–2 lemon grass stalks, chopped	1–2
300ml (10fl oz) double (heavy) cream	¼ cups
To garnish
2 tablespoons chopped parsley	2½ tablespoons
1 tablespoon chopped coriander (cilantro)	1 tablespoon

Method

1. Wash the mussels in plenty of cold water to remove the grit. If you have managed to obtain green-lipped mussels there is virtually no grit on them. Pull or cut away the small weed (the beard) you may find on some of the shells.
2. Check carefully for any mussels that are open. Tap them firmly, and if the shells fail to close discard them.
3. Put the mussels, garlic (if using), onion, bunch of parsley and water into a large saucepan. Add a very little seasoning, then the lemon grass.
4. Heat steadily for 4–5 minutes or until the shells are open. Do not overcook for that toughens the flesh. Strain, reserving the liquid.
5. Check carefully again and if any mussels remain closed discard them. For this dish the mussels can be removed from the shells.
6. Heat the strained liquid, add the cream, bring to simmering point and heat slowly, stirring, until thickened. Put in the mussels and cook for 2 minutes only. Taste and adjust the seasoning. Top with the chopped parsley and coriander and serve with cooked rice and a selection of vegetables or a salad.

Variations

If using ready-cooked, frozen, green-lipped mussels defrost at room temperature, then remove from the shells. These mussels are larger than the more familiar type so you need fewer. Use fish stock (see here) or water and heat this with the mussel shells and ingredients given in step 3 for 5 minutes, strain and continue with steps 5 and 6.

If you find you can include citrus fruit in your diet add a little lemon juice to the liquid instead of, or as well as, lemon grass. If you are eating tomatoes add 2 (2½) tablespoons finely diced sun-dried tomatoes at step 6.

Instead of straining the stock at step 4 simply remove the bunch of parsley and retain the chopped ingredients.

Do not freeze