Green Peppercorn Cream Mussels

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Brined green peppercorns bring gentle heat and a restaurant style edge to a creamy mussel broth that still stays balanced and shellfish-forward.

Serves: 4 people

Preparation time: 13 min

Ingredients

• Fresh mussels – 2 kg
• Shallots – 3, finely sliced
• Butter – 30 g
• Dry white wine – 180 ml
• Cream – 140 ml
• Green peppercorns in brine – 2 tsp, lightly crushed
• Parsley – 2 tbsp, chopped
• Black pepper – to taste

Method

STEP 1
Wash and sort the mussels thoroughly. Soften the shallots in the butter for 3 minutes in a large pot over medium heat.
STEP 2
Add the white wine and bring it to a boil. Stir in the cream and the lightly crushed green peppercorns and let the broth come back to a simmer.
STEP 3
Add the mussels, cover and steam for 4 to 5 minutes, shaking the pot once or twice while they open.
STEP 4
Open the lid and check the broth. If it tastes too intense, add a small splash of hot water to loosen it slightly before serving.
STEP 5
Finish with parsley and a little black pepper and serve at once.