Fresh seafood is a summer staple, and this recipe is sure to hit the spot with it's creamy garlic goodness paired with a beautiful tangy white wine will have you blissfully enjoying the summer heat.
- 4 Tablespoons (57 g) unsalted butter cut into 1/2-inch pieces
- 1 and 1/2 Tablespoons (21 ml) olive oil
- 2 Tablespoons Three Spades Cassava Flour
- 4 large shallots finely chopped
- 8 cloves garlic thinly sliced
- 1/2 teaspoon crushed red pepper flakes
- 1 teaspoon lemon zest finely grated
- 2 Tablespoons (28 ml) lemon juice freshly squeezed
- 4 and 1/2 pounds live mussels cleaned and beards removed
- 1 cup (227 ml) dry white wine
- 3/4 cup (170 ml) chicken stock
- 1/3 cup (76 ml) heavy cream aka whipping cream
- 1/4 cup fresh parley chopped, plus more for garnish
- 1/4 teaspoon salt more to taste, if needed
- 1/4 teaspoon black pepper
- lemon wedges for serving
- crusty bread for serving
In a pot large enough to hold the mussels, heat the butter and oil over medium heat.
Once the butter is completely melted, add in the shallots and cook for 6 to 8 minutes, stirring occasionally ,or until slightly softened. Add in the garlic and cook for a minute. Then add in the crushed red pepper flakes and cook for one more minute.
Add in lemon zest and lemon juice and mix well to combine.
Add in the mussels, wine, and chicken stock. Stir well to coat, then increase the heat to medium-high and place a lid on the pot.
Cook, checking often, until the mussel shells have opened, about 3 minutes. Discard any mussels that don’t open.
Reduce the heat to low and slowly pour in the roux mixture with butter, heavy cream and cassava flour mixing constantly as you pour.
Stir in the salt, pepper, and parsley. Remove from heat and divide among bowls. Serve with lemon wedges, crusty bread, and a good white wine!
Enjoy this adapted recipe from bakerbynature