Moules with Avocado Mousse – Cz

Mousse: Remove flesh from avocado, cut into pieces. Add sour half cream and juice of one lemon, mash. Add the parsley, season the mousse with salt and leave to cool with the lid closed.

Mussels: brush mussels well under cold running water. If present, cut beard into small pieces with scissors.

Discard any mussels that are already open; they are inedible.

Warm butter in a large frying pan. Sauté garlic, add white wine and juice of one lemon, bring to boil. Add mussels, steam at high temperature with lid closed, moving frying pan back and forth, until mussels open. Discard closed mussels, they are inedible.

Serve: Divide mussels evenly with broth into deep plates. Bring mousse to table separately in dessert bowls for dipping. To prevent avocado mousse from turning brown until ready to serve, keep avocado pit in mousse.

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