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Mussels with red onion, cider & crème fraîche
Thursday, 01 June 2017 - 11:16 | Views - 790
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
Prep: 10 MINS
Cook: 15 MINS
Method
1)Prepare the mussels.
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
Prep: 10 MINS
Cook: 15 MINS
Method
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.
2)Melt the butter in a large pan and cook the onions for 3-4 mins, then add the garlic.
3)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.
4)Add the mussels, cover and cook over a medium heat (shaking the pan occasionally) for 3-4 mins until they have opened.
Turn the heat down to a simmer and cook until reduced by half.
4)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.
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.
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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