Smoke-Infused Mussels with Lemon Cream

You can’t go wrong with mussels for a crowd – it’s the perfect starter to break the ice and get your hands dirty in the best way possible. Take it up a level by trying this easy and oh-so-tasty new take on an old classic.

RECIPE INFO

Serves 4

Preparation Time
min

Cook time
min

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INGREDIENTS

  • 3 large fennel bulbs
  • 6 Tbsp olive oil
  • Sea salt and freshly ground black pepper
  • 4 lemons
  • 6 cloves garlic, sliced
  • 2 Tbsp butter
  • 4 cups chicken stock
  • 5g fresh thyme
  • 1½ – 2kg cleaned mussels
  • 2 cups cream
  • A few drops hickory liquid smoke
  • Sourdough bread, sliced

METHOD

Heat a Le Creuset Grill over a medium to high heat. Slice the fennel into 1½ cm thick slices, brush with olive oil, season and grill until well caramelized on each side. Chop and set aside.

Halve the lemons, brush the cut side with olive oil and grill until well caramelized.

Heat the remaining olive oil and butter in a 32cm Le Creuset Signature Wok and sauté the chopped fennel for 2-3 minutes. Add the garlic and stir for 1 minute before adding the chicken stock, thyme and juice of 2 charred lemons. Simmer for 10 – 15 minutes. Add the cream and bring to the simmer. Season with freshly ground black pepper, sea salt and a few drops of liquid smoke.

Add the mussels to the broth, cover with a lid and simmer for 5 – 7 minutes.  Discard any mussels that have not opened after 7 – 10 minutes.

Serve warm garnished with fennel sprigs, caramelized lemon halves and charred sourdough toasts with a chilli garlic butter for drizzling.