Venus Mussels with Lemon Butter

Ingredients

• 1 kg Venus mussels
• 2 shallots
• 1 Garlic clove
• 2 tbsp olive oil
• 100 ml dry white wine
• 100 ml fish stock
• 1 handful fresh parsley
• 1 untreated lemon
• 125 g butter
• Salt
• pepper (ground)

Instructions

1. 1.

   Wash, clean and de-beard the mussels. Discard any that are already open. Peel and finely chop the shallots and garlic. Sauté both briefly in hot oil, then deglaze with white wine and stock. Add the drained mussels. Cover and cook for about 5 minutes until the mussels have opened (discard closed ones as they may be spoiled).

2. 2.

   Wash the parsley, shake dry, and finely chop the leaves. Wash the lemon hot, grate its zest and squeeze out the juice. In the pan, let the butter foam. Add the zest, juice, half of the parsley, and heat until warm. Season with salt and pepper.

3. 3.

   Season the mussels again, lift them from the broth, and arrange on a plate. Sprinkle with lemon butter and remaining parsley before serving.

4. 4.

   Serve with fresh white bread.