Mussels with red onion, cider & crème fraîche
Mussels are a real treat, but excellent value and sustainable. Serve this simple dish with crusty bread for a special meal for two
Difficulty and servings
Serves 2
Preparation and cooking times
Prep 10 mins
Cook 15 mins
- Prepare the mussels. Scrub them to remove any barnacles and pull away the beard, then discard any that are damaged or won't close when tapped.
- Melt the butter in a large pan and cook the onions for 3-4 mins, then add the garlic. Pour the cider over and sprinkle in the sage, then bring to the boil. Turn the heat down to a simmer and cook until reduced by half.
- Add the mussels, cover and cook over a medium heat (shaking the pan occasionally) for 3-4 mins until they have opened. Lift the mussels into a bowl and keep warm.
- Bubble the cooking liquid in the pan for 2 mins, then carefully blend in the crème fraîche. Heat through and pour over the mussels to serve.
PER SERVING
364 kcalories, protein 21g, carbohydrate 14g, fat 24 g, saturated fat 14g, fibre 1g, sugar 7g, salt 1.19 g
Recipe from Good Food magazine, February 2011.
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http://www.bbcgoodfood.com/recipes/1112637/
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Ingredients
- 1kg rope-grown mussels
- 25g unsalted butter
- 2 small red onions , thinly sliced
- 1 garlic clove , chopped
- 150ml dry cider
- 2 tsp finely chopped sage
- 150ml half-fat crème fraîche
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Difficulty and servings
Serves 2
Preparation and cooking times
Prep 10 mins
Cook 15 mins
Ingredients
- 1kg rope-grown mussels
- 25g unsalted butter
- 2 small red onions , thinly sliced
- 1 garlic clove , chopped
- 150ml dry cider
- 2 tsp finely chopped sage
- 150ml half-fat crème fraîche
PER SERVING
364 kcalories, protein 21g, carbohydrate 14g, fat 24 g, saturated fat 14g, fibre 1g, sugar 7g, salt 1.19 g
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Your binder
Here are three other great reasons why to sign up:
- You get an online binder, where you can store all your favourite recipes and create menus.
