Mussels with Garlic and Preserved Lemon Cream

2010 Mar/Apr


  • 1 T. butter
  • 1 T. olive or canola oil
  • 5-6 garlic cloves, crushed or finely chopped
  • 1-2 wedges preserved lemon (1 wedge if large, 2 wedges if small)
  • 1 lb. fresh mussels, scrubbed and debearded
  • 1/4 c. dry white wine
  • 1/2 c. whipping cream
  • 1 Roma tomato, finely chopped
  • chopped fresh Italian parsley, for garnish


In a large, heavy saucepan, heat the butter and oil over medium-high heat. Add the garlic and rub the fleshy side of the preserved lemon wedges through a fine sieve into the pot; if the rind is fairly intact throw that in too, and remove it just before serving.

Add the mussels and the wine and cook for a minute to reduce the liquid; add the cream and cover the pot. Simmer the mussels until they open, which will take about 5 minutes. Discard any that don’t open. Stir in the tomato, pull out the lemon rinds and divide the mussels between wide, shallow bowls. Scatter them with chopped parsley and serve immediately with crusty bread. Serves 2.