Butter, garlic and lemon are perfect combination for this easy to make recipe. A building diet using mussels as a good source of protein.
|In a medium skillet, heat 1-2 Tbs butter. Add shallots, garlic and celery until translucent. Saute eggplant on both sides until browned. Set aside.|
|In a separate pot, heat vegetable stock. Add lemon juice, lemon peel, sauteed vegetables, rest of butter, fresh mussels and thyme. Cover and steam for 3-5 minutes or until mussels shell open.|
|Season with salt and pepper to taste.|
contains shellfish and dairy