Mussels with red onion, cider & crème fraîche
- Preparation and cooking time
- Serves 2
- 1kg rope-grown mussel
- 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
- STEP 1
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.
- STEP 2
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.
- STEP 3
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.
- STEP 4
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.