Creamy Mussel Pot

Place defrosted or fresh mussels in a bowl.

Rinse well under running water.

Pour little water (about 1 cup) into a pot, along with the white spirit vinegar.

Add the mussels to the water & turn stove on to medium heat.

Cover the pot with a lid & allow the mussels to steam for 5 minutes.

Once the mussels have steamed, drain & set aside.

Add the butter or margarine to another pot.

Allow the butter or margarine to melt on medium heat.

Once the butter/margarine has melted, add in the chopped garlic & stir for a minute.

Next, add in the chili flakes, paprika, oregano, ground black pepper & the lemon juice.

Mix well.

Add in the fresh cream & mix until well combined.

Add in the mussels & salt to taste. Note: depending on the salt content of the mussels, salt can be omitted.

Mix well & turn off the heat. Set aside for a few minutes with the lid on so that the cream thickens a bit. If left on the stove for too long, the cream can curdle resulting in tossing the entire dish, so always keep an eye on it.

Plate & serve with bread rolls. Top with dried parsley.

I don’t really know how long this Creamy Mussel Pot keeps for on the refrigerator as there were no leftovers.

Enjoy whilst hot. Tip: heat up your bread rolls as well so you have super soft rolls tucked into this creamy dish.