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Limoncello Mussel Pot

Limoncello Mussel Pot

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A hearty yet light mussel pot that is full of zesty lemon flavour. This one is deceptively easy to make!

  • Serves: 4 |
    4 servings
  • Difficulty:

  • Prep Time : 20 mins |
  • Cook Time : 10 mins
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olive oil
1 medium onion, chopped
1 carrot, chopped
1 celery stalk, chopped
2 garlic cloves, chopped
2 Tbsp (30 ml) baby capers
¼ C (60 ml) limoncello (or substitute with: 3 Tbsp (45 ml) vodka, 2 Tbsp (30 ml) lemon juice, 1 Tbsp (15 ml) sugar mixed to combine)
¾ C (180 ml) chicken stock
800 g frozen half shell mussels, defrosted
1 C (250 ml) fresh cream, room temperature
1 Tbsp (15 ml) chopped flat leaf parsley
1 Tbsp (15 ml) chopped chives
1 Tbsp (15 ml) chopped dill
salt and pepper

1 loaf ciabatta, sliced, buttered and toasted on the fire to serve

Set the pot from your Stanley Full Kitchen Base Camp Cook Set over medium-high heat. Heat a glug of oil then add the onion, carrot and celery. Stir fry for 2-3 minutes to soften the veggies, then add the garlic and capers. Fry for another 2 minutes until fragrant, then add the limoncello (or substitute mix) and the stock. Mix to combine then put the lid on and bring to a boil.

Once boiling, add the mussels to the liquid, then cover and steam for 5 minutes to cook the mussels. After 5 minutes, remove the pot from the heat and add the cream. Add half the herbs and season lightly to taste, then mix to combine.

Garnish with the remaining herbs and serve with toasted ciabatta.