Mussels with red onion, cider & crème fraîche

Mussels with red onion, cider & crème fraîche

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(1 ratings)

Prep: 10 mins Cook: 15 mins


Serves 2
Mussels are a real treat, but excellent value and sustainable. Serve this simple dish with crusty bread for a special meal for two

Nutrition and extra info

Nutrition: per serving

  • kcal364
  • fat24g
  • saturates14g
  • carbs14g
  • sugars7g
  • fibre1g
  • protein21g
  • salt1.19g
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  • 1kg rope-grown mussel



    Once regarded as the poor relation of the shellfish family because of their small size and…

  • 25g unsalted butter
  • 2 small red onions, thinly sliced
  • 1 garlic clove, chopped
  • 150ml dry cider



    Cider is an alcoholic beverage made from the fermented juice of apples. Apple orchards were…

  • 2 tsp finely chopped sage



    Popular in both Italian and British cookery, sage has long, grey-green leaves with a slightly…

  • 150ml half-fat crème fraîche


  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.

  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.

  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.

  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.

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Comments, questions and tips

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3rd May, 2014
Really nice recipe although I used white wine instead of cider and parsley to replace sage as they were the ingredients I had in the fridge. Its the first time I have cooked mussels using low fat creme fraiche rather than cream. I thought they tasted just as good and would stick to creme fraiche the next time I cook them.
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