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Mussels with red onion, cider & crème fraîche

Mussels with red onion, cider & crème fraîche

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • 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: per serving
HighlightNutrientUnit
kcal364
fat24g
saturates14g
carbs14g
sugars7g
fibre1g
protein21g
low insalt1.19g
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Ingredients

  • 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

Method

  • 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.

Goes well with

Recipe from Good Food magazine, February 2011

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A star rating of 5 out of 5.2 ratings
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