Creamy Mussels

Butter Cream

serves:

prep time:

cook time:

difficulty:

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

For the Creamy Mussels:

Place the cooked onions, First Choice Butter and First Choice Cream in a saucepan and reduce to half.
Add the wine, mussels, salt and pepper, crushed garlic and the chopped fennel.
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.
Just bring to the boil – it must have a thick consistency.
Adjust the seasoning.
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:

Brush 2 sheets of phyllo pastry with 30 ml melted butter.
Cut each pastry sheet into 9 squares of more or less the same size.
Pile 3 squares into each muffin hole and let the sides overlap to give an interesting shape and appearance.
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.