Mussels with red onion, cider & crème fraîche
By CJ Jackson
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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Prep:10 mins
Cook:15 mins
- Serves 2
- Easy
Nutrition per serving
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kcal 364
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fat 24g
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saturates 14g
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carbs 14g
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sugars 7g
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fibre 1g
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protein 21g
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salt 1.19g
Ingredients
- 1kg rope-grown mussels
- 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
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.
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.
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.
