From The North Grove Kitchen: Mussels in Cream Sauce

Guest chef, Scott Robinson, used his 20+ years of culinary experience to make us some delicious mussels in cream sauce and homemade apple crisp for dessert during Food Demo! 

Mussels are quintessentially Nova Scotia, and these Mussels in Cream Sauce were well enjoyed by Food Demo participants and The North Grove staff. If you happen upon a half-pound of mussels, try out Chef Scott's delicious recipe below!

Makes: 2 servings 

Ingredients 

• 1/2 lb mussels

• 1/4 red onion

• 1 green onion

• 1 clove garlic

• 1/4 cup heavy cream

• 1 tbsp fresh lemon juice

• 1 tbsp oil

• Salt and pepper, to taste

• Parsley, to garnish

• Bread, for dipping

Instructions 

1. Dice the red onion, thinly slice the green onion, and mince the garlic. Rinse mussels and feel for any fibres that feel inedible and pull them out as hard as you can (usually on the side opposite the hinge).

2. In a large pot roughly double the size of the amount of mussels you want to steam, add oil over medium-low heat. When hot, add red onion and cook, stirring frequently, until translucent.

3. Add garlic, stirring constantly until you smell the garlic aroma. Add the cream and let it reduce in volume by about half, turning the heat up slightly if necessary.

4. Add the mussels, lemon juice, and green onion. Cover and turn heat to high. When you see steam emerging from the pot for 30 seconds the mussels are done. Remove cover and serve topped with parsley and warm bread on the side.

If you want to share photos of your cooking or have any questions please feel free to get in touch with Marlee at mlacourciere@thenorthgrove.ca.