Iceberg Select™ Steamed Mussels In Beer, Cream and Garlic Sauce
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- 3 lbs. Iceberg Select™ mussels cleaned
- 1 Quidi Vidi Ale Beer
- 1 teaspoon Spy Glass Butter
- Juice of 1 lemon
- 1 teaspoon garlic, chopped
- 250 ml Central Dairies 35% Whipping Cream
- ½ cup chopped red onion
- 1/4 cup chopped parsley
- In large stockpot, place beer, cover and boil.
- Add mussels, chopped red onion, Central Dairies 35% Whipping Cream and chopped garlic. Steam until they open.
- Remove cooked mussels from the pot.
- Reduce reserve juice to 1 ½ cups.
- Add chopped parsley and lemon juice and pour over mussels.
- Serve immediately.
Iceberg Select https://icebergselect.com/