Name: Mussels with red onion, cider & crème fraîche
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2
Cuisine: French
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

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Mussels with red onion, cider & crème fraîche

Mussels with red onion, cider & crème fraîche

CJ Jackson

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Serves 2

Easy

Prep: 10 mins

Cook: 15 mins

A star rating of 5 out of 5.3 ratingsRate

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

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Ingredients

Nutrition

Units:

MetricUS

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

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Nutrition: per serving

kcal364
fat24g
saturates14g
carbs14g
sugars7g
fibre1g
protein21g
salt1.19g

low

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.

Recipe from Good Food magazine, February 2011

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A star rating of 5 out of 5.3 ratings

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