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Sep 062011

Panned Mussels

Easy recipe if you happen to be a fan of mussels!









  • 30 fresh mussels in the shell
  • 2 tbsp butter
  • 2 tbsp flour
  • Cayenne pepper, salt, pepper and lemon juice to taste


Wash shells thoroughly and steam the mussels to open. Remove from their shells and place in a saucepan over a medium heat. Add butter, desired amount of the seasonings and lemon juice. Whisk the flour with an equal amount of water to make a smooth paste and then add enough water to make it the consistency of heavy cream. Pour into the mussels in a thin stream, stirring constantly. As soon as the mixture starts to boil, remove from the heat and serve immediately. Cooking the mussels for too long will make them tough!

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