Steamed mussels with cider, spring onions & cream
Steaming fresh 'moules' make the perfect sharing bowl - flavour with sweet cider, herbs and garlic
Difficulty and servings
Serves 2
Preparation and cooking times
Prep 20 mins
Cook 10 mins
- Wash the mussels in a colander to remove any dirt and grit. Pick through them, removing any stringy 'beards' from the shells. If any of the mussels are slightly open, tap them on the work surface to see if they close (which means they are still alive) and discard any that remain open.
- Melt the butter in a large heavy-based saucepan. Sauté the spring onions and garlic over a high heat for 1 min before pouring in the cider or perry. Add the thyme and the mussels, cover and cook for 3-4 mins or until the mussels start to open. Add the cream, season and stir in the parsley.
- Divide the mussels between bowls. Pour over the sauce and any spring onions left in the pan. Serve with crusty bread to mop up the juices/.
PER SERVING
586 kcalories, protein 59g, carbohydrate 19g, fat 27 g, saturated fat 14g, fibre 1g, sugar 8g, salt 3.4 g
Recipe from Good Food magazine, May 2012.
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http://www.bbcgoodfood.com/recipes/2138649/
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Ingredients
- 900g live mussels
- small knob of butter
- 8 spring onions , chopped into 2cm pieces
- 2 garlic cloves , thinly sliced
- 250ml cider or perry
- 4 thyme sprigs
- 150ml single cream
- 25g flat-leaf parsley , chopped
- crusty bread , to serve
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Difficulty and servings
Serves 2
Preparation and cooking times
Prep 20 mins
Cook 10 mins
Ingredients
- 900g live mussels
- small knob of butter
- 8 spring onions , chopped into 2cm pieces
- 2 garlic cloves , thinly sliced
- 250ml cider or perry
- 4 thyme sprigs
- 150ml single cream
- 25g flat-leaf parsley , chopped
- crusty bread , to serve
PER SERVING
586 kcalories, protein 59g, carbohydrate 19g, fat 27 g, saturated fat 14g, fibre 1g, sugar 8g, salt 3.4 g
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11 April 2013
Becky86 rated and commented on this recipe
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