Mussels in Lemon Butter Garlic Sauce

A popular recipe at local western seafood restaurants like Fish & Co dan Manhattan Fish Market. This is my version adapted to local tastes.

Ingredients

1kg mussels
1 Turmeric leaves
1 shallots
1 lemongrass stalks
3 cloves garlic

Ingredients Lemon Butter Garlic Sauce
25ml of olive oil
4 cloves garlic (chopped)
250ml whipping cream
100g butter
3 tablespoons of lemon juice
1 teaspoons of salt / to taste
1 teaspoon of Aji-Shio white pepper / to taste
2 teaspoons parsley

Method

  1. Heat a little olive oil and sauté 4 finely chopped garlic cloves. Make sure the heat is not too high so that the garlic does not burn. If the garlic is charred, SOS will be bitter.
  2. When the garlic looks yellow, add 250ml whipping cream or liquid milk.
  3. Stir so that the frying oil and whipping cream begin to dissolve and combine. If there is any, can use an egg beater.
  4. Increase the flame if necessary. Mix for 1-2 minutes. Then add 100g of butter. If you use liquid milk , add 140g butter
  5. Add the juice from 1 lemon or 3 tablespoons. The sauce will begin to thicken after simmering.
  6. Make sure the sauce is always stirred while simmering so that the sauce does not get too hot and break up the oil. This will spoil the sauce.
  7. When the sauce has started to thicken, add salt to taste. And white pepper to taste.
  8. Finally add 2 teaspoons parsley. The lemon butter garlic sauce is ready and can be set aside.
  9. Bring to a boil 1000ml or 4 cup of water. Add the garlic, lemon grass, red onion and turmeric leaves.
  10. Add 2 teaspoons of salt. When the water has boiled, add the mussels , stir and cover the pot for 4-6 minutes.
  11. Mussels are cooked when the skin is open and ready to be served with lemon butter garlic sauce.
For more detailed steps please refer to the video above

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