Greenshell Mussels in Lemon Cream Sauce


  • 12 greenshell mussels
  • ½ cup dry white wine
  • 2 tbs. flour
  • 1 tbs. butter
  • 2 cloves garlic, crushed
  • peel of one lemon
  • 1 tsp. dried thyme
  • black pepper
  • ¼ cup chopped parsley
  • ¼ cup table cream
  • 1 tbs. Kozlik's Dill Mustard
  • 1 tsp. sea salt


  1. In a small pan over medium heat combine the flour, butter, and a little of the white wine to make a rue. Set aside.
  2. In another pan add the balance of the white wine, the garlic, thyme, salt, and pepper. Bring to boil over medium heat and then reduce heat.
  3. Use a vegetable peeler to remove the peel of one lemon and add the peel to the pan. Add 1/3 of the parsley and the mussels, cover and steam until the mussels are cooked and tender. Remove the mussels to the serving bowls.
  4. Add the rue, mustard and the cream to the pan, and bring to a slow boil. Add another 1/3 of the parsley and stir until the liquid thickens. Pour the liquid over the mussels, garnish with the remaining parsley, and serve.