Mussels with cider cream
Try this recipe when mussels are in season and plentiful and it won't break the bank
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Difficulty and servings
Serves 6
Preparation and cooking times
Ready in 20 minutes
- Heat a knob of butter in a very large pan and cook the shallots and garlic for a couple of minutes. Add the cider and mussels, put on a lid and leave for 3-4 minutes, shaking the pan regularly, until the mussels have opened. Discard any mussels that have not opened.
- Stir in the cream and parsley and heat through. Season well and serve in bowls with crusty bread.
Per serving
142 kcalories, protein 12.8g, carbohydrate 3.8g, fat 7.8 g, saturated fat 4g, fibre 0.2g, salt 0.81 g
Recipe from olive magazine, March 2009.
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http://www.bbcgoodfood.com/recipes/9706/
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Ingredients
- butter
- 2 shallots , finely sliced
- 1 garlic clove , sliced
- 150ml dry cider
- 2kg mussels , cleaned (discard any that will not closed when tapped on the side of the sink)
- 100ml single cream
- a small bunch flat-leaf parsley , chopped
- crusty bread to serve
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Difficulty and servings
Serves 6
Preparation and cooking times
Ready in 20 minutesIngredients
- butter
- 2 shallots , finely sliced
- 1 garlic clove , sliced
- 150ml dry cider
- 2kg mussels , cleaned (discard any that will not closed when tapped on the side of the sink)
- 100ml single cream
- a small bunch flat-leaf parsley , chopped
- crusty bread to serve
Per serving
142 kcalories, protein 12.8g, carbohydrate 3.8g, fat 7.8 g, saturated fat 4g, fibre 0.2g, salt 0.81 g
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