Mussels with crme fraîche and herbs
3 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | kilograms | Fresh New Zealand Greenshell mussels; (2lb 4oz) |
| 150 | millilitres | Water; ( 1/4 pint) |
| 150 | millilitres | Dry white wine; ( 1/4 pint) |
| 5 | Black peppercorns | |
| 3 | Shallots; finely chopped | |
| 1 | Clove garlic; crushed | |
| 60 | millilitres | Crme fraîche; (4tbsp) |
| ½ | Lemon; juice of | |
| Knob of butter | ||
| 1 | pack | Waitrose Herbs for Fish; finely chopped |
| Freshly ground black pepper | ||
Directions
Rinse the mussels, remove beards and discard any open mussels or those that do not close when tapped.
Simmer the water and wine with the peppercorns, shallots and garlic in a large covered saucepan for 10 minutes.
Add the mussels in two batches. Cover and cook for 2-3 minutes until the shells open. Remove with a slotted spoon. Discard any unopened shells. Keep the mussels warm.
Bring the cooking liquor to simmering point. Add crŠme fraîche, lemon juice, butter, herbs and pepper.
Ladle the sauce over the mussels and serve with crusty bread.
Converted by MC_Buster.
NOTES : Native to New Zealand, these large green mussels are sweet and tender.
Converted by MM_Buster v2.0l.