DifficultyBeginner

Quick and easy seafood delight 👌

Creamy Mussels

Yields6 Servings
Prep Time30 minsCook Time20 minsTotal Time50 mins

Ingredients:
 1 small onion, chopped finely and sautéd in a bit of First Choice Butter until cooked
 250 g mussel meat
 250 ml First Choice Cream
 50 g First Choice Butter
 50 ml dry white wine
 2 garlic cloves, crushed
 15 ml corn flour
 salt & black pepper to taste
 10 ml fennel, chopped
 6 phyllo pastry baskets

Directions
For the Creamy Mussels:
1

Place the cooked onions, First Choice Butter and First Choice Cream in a saucepan and reduce to half.

2

Add the wine, mussels, salt and pepper, crushed garlic and the chopped fennel.

3

Heat through, add a bit of water to the cornflour to make a paste and add the paste to the mussels whilst stirring to prevent lumps.

4

Just bring to the boil – it must have a thick consistency.

5

Adjust the seasoning.

6

Remove from heat and serve immediately – spooned into phyllo baskets and garnished with fresh fennel and a slice of lemon.

For the phyllo pastry baskets:
7

Brush 2 sheets of phyllo pastry with 30 ml melted butter.

8

Cut each pastry sheet into 9 squares of more or less the same size.

9

Pile 3 squares into each muffin hole and let the sides overlap to give an interesting shape and appearance.

10

Bake in a preheated oven at 180˚C for a few minutes until golden brown in colour. Beware – they burn very easily. Remove and store until needed.

Shops Cream

Ingredients

Ingredients:
 1 small onion, chopped finely and sautéd in a bit of First Choice Butter until cooked
 250 g mussel meat
 250 ml First Choice Cream
 50 g First Choice Butter
 50 ml dry white wine
 2 garlic cloves, crushed
 15 ml corn flour
 salt & black pepper to taste
 10 ml fennel, chopped
 6 phyllo pastry baskets

Directions

Directions
For the Creamy Mussels:
1

Place the cooked onions, First Choice Butter and First Choice Cream in a saucepan and reduce to half.

2

Add the wine, mussels, salt and pepper, crushed garlic and the chopped fennel.

3

Heat through, add a bit of water to the cornflour to make a paste and add the paste to the mussels whilst stirring to prevent lumps.

4

Just bring to the boil – it must have a thick consistency.

5

Adjust the seasoning.

6

Remove from heat and serve immediately – spooned into phyllo baskets and garnished with fresh fennel and a slice of lemon.

For the phyllo pastry baskets:
7

Brush 2 sheets of phyllo pastry with 30 ml melted butter.

8

Cut each pastry sheet into 9 squares of more or less the same size.

9

Pile 3 squares into each muffin hole and let the sides overlap to give an interesting shape and appearance.

10

Bake in a preheated oven at 180˚C for a few minutes until golden brown in colour. Beware – they burn very easily. Remove and store until needed.

Creamy Mussels