Recipe courtesy of Shannon McQuaid
lb mussels, cleaned
tbsp olive oil
small onion, diced
tsp garlic, minced
cup heavy cream (I had 1/2 cup of each heavy cream and evaporated milk so that’s what I used)
sprigs fresh thyme
Grill lemons by slicing in half and placing on a hot grill (I used my bbq but you could do this in a frying pan). Set aside to cool.
In a large pot, sauté onions in oil until translucent. Add garlic and cook for 1 minute more.
Add mussels, juice of the grilled lemon, cream and thyme to the pot and cover.
Cook mussels until they’re all opened. Best served with crusty bread for dipping that delicious lemony sauce!
Thank you for subscribing!
To request access to the CFI toolkit, please submit the form below:
Enter your code below to access the toolkit:
Request received! We will email you shortly with the link and password to access the CFI toolkit.
Incorrect code entered. Please try again.
Or login with email/password:
Forgot your password?
Or register with email/password:
I agree to the Terms
Lost your password? Please enter your email address. You will receive a link to create a new password.
Back to log-in