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Add a photoServings: 4
Ingredients
- 3 kg mussels
- 50 gm butter
- 225 gm onion peeled and minced
- 2 clv garlic peeled and crushed
- 300 ml cider
- Â Â large healthy pinch of saffron strands
- 300 ml double cream
- 30 ml minced fresh herbs such as parsley dill or possibly chives
Directions
- Wash the mussels thoroughly in several changes of cool water then scrub under cool running water pulling away the beards from the sides of the shells.
- Throw away mussels with damaged shells or possibly any which refuse to open when tapped with the back of a knife.
- Heat the butter in a large saucepan on the simmering plate.
- Add in the onion and garlic and cook stirring for 10 min or possibly till soft. Add in the cider and saffron strands.
- Transfer to the boiling plate. Bring to the boil then add in the mussels and bubble vigorously for 3 to 5 min or possibly till the shells open shaking the pan from time to time.
- Drain the mussels in a colander over a large bowl reserving the liquid. Strain the liquid through a fine sieve then return to the saucepan.
- Add in the cream and bring to the boil on the boiling plate.
- Allow to bubble for 10 min or possibly till reduced and syrupy.
- Meanwhile throw away any mussels which have not opened.
- Add in the cooked mussels to the sauce and reheat for 30 seconds.
- Serve immediately garnished with herbs.
- This delicious alternative to moules marinieres will serve 4 as a main course or possibly 6 as a starter. Accompany with plenty of crusty bread to mop up the juices.
- Serves 4
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 976g | |
| Recipe makes 4 servings | |
| Calories 993 | |
| Calories from Fat 422 | 42% |
| Total Fat 47.63g | 60% |
| Saturated Fat 22.53g | 90% |
| Trans Fat 0.0g | |
| Cholesterol 303mg | 101% |
| Sodium 2294mg | 96% |
| Potassium 2656mg | 76% |
| Total Carbs 44.52g | 12% |
| Dietary Fiber 1.0g | 3% |
| Sugars 9.84g | 7% |
| Protein 92.19g | 148% |
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