Creamy Mussel Pot

Anything that takes less than 20 minutes to cook is always a weekday winner. Seafood done the creamy way.


  1. In a pan sauté onion, garlic and chili flakes in melted butter.

  2. Mix stock granules with water and add to the pan. Let simmer for 5 minutes.

  3. Add fresh cream and allow to simmer on low heat for 2 minutes, then add mussels and steam for 8-10 minutes.

  4. Remove pan from heat and add parmesan cheese, parsley and lemon juice and serve with pasta or fresh crusty bread.


  • 400g FoodLand Half Shell Mussels

  • 2 tbsp FoodLand Butter

  • 1 tbsp Crushed Garlic

  • 1/2 tsp Thyme

  • 1/2 tsp Dried Chili Flakes

  • 1 tbsp Knorr Chicken Stock Granules

  • 1 cup Warm Water

  • 1 cup Fresh Cream

  • 1/2 cup Grated Parmesan

  • 1 handful of Chopped Parsley

  • 1 tbsp of Lemon Juice

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