Ethnic Meals and Recipes Ideas  
Pick a Type of Meal Pick a Country Pick a Main Ingredient
Starters & Soups
Snacks & Lighter Meals
Main Courses
Salads
Sweets		 Scotland
More Scottish Recipes
England - France
Ireland - Wales
Indian		 Meat
Fish
Poultry
Vegetables
Ethnic Recipe and Meal Ideas
This site is designed to help you if you are looking for ethnic recipes or meal ideas from around the globe. You can search for a recipe (using the search box on the right) or use the drop down menus at the top of the page which include region, country, base ingredient or "pot luck"
 


Fish Recipes and Meal Ideas
Scottish Fish Food Drink and Picnic Ideas
Lemon Mussels Recipe

This is a simple sea fish based recipe involving mussels, lemon juice and cream. If made properly, the tart or sharp flavour of the lemon juice is offset by the sweetness of the cream.

Ingredients for Lemon Mussels
2 pints mussels
1 small finely chopped onion
2 knobs of butter
2 lemons - juiced and grated rind
1/2 pint double cream
3 tablespoons chopped parsley


Method:
Wash and scrub the mussels under cold, running water. It is VERY important to discard any that do not close when tapped or those with broken shells. Remove the beards (the tangle of threads hanging from their shells by sharply pulling on them, with either pliers or your fingers).

Melt the butter in a pan and cook the onion gently until transparent. Then, add the lemon juice, the grated rind and the mussels. Cover the pan and cook quickly, shaking regularly until the shells have opened. Again if for some reason any fail to open, discard immediately.

Strain the mussels, keeping the liquid. Put them in a large serving dish and keep warm either in the oven on a very low heat or on the stovetop. Return the liquid to the pan along with the other knob of butter, then add the cream and cook for about 5 minutes. Pour this sauce over the mussels and sprinkle with the fresh parsley.

Should serve four people along with a potato dish of your choice

As with all recipes which involve cooking and baking a sensible approach must be taken especially when dealing with warm or hot (temperature) ingredients. If you are unable to take due care, please do not attempt to make any of these recipes. All recipes are tried at your own risk.

For US to UK equivalents for food weights and measurements see this rough guide

Whilst these recipes may be freely used they may NOT be reproduced in any format (for example -electronic or paper based) without the website owners PRIOR agreement.