MARLBOROUGH STEAMED MUSSELS IN CREAM & LEMON JAM

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Ingredients (Serves 4)

2kg Marlborough mussels  
2 cups cream  
.  
Lemon Jam:  
4 lemons - leave whole, but take the
skins off two of them		  
2 cups water  
1 cup sugar  
thumb size piece of ginger  
3 red chillies  
3 dried lime leaves  

Method

  1. To make the lemon jam, reduce down all ingredients 1. in a pot, then blend to a puree and pass through a sieve to give a smooth consistency.
  2. Place scrubbed mussels in a pot, cover with cream, add 4 tablespoons of lemon jam. Cover pot, simmering gently until mussels start to open. Discard any that don’t open. Season to taste.
  3. Finish with wedges of lemons, and serve with lightly toasted ciabatta.

The Perfect Dish to enjoy with
A CRISP Pointers Pale Ale