Mussels with crŠme 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 CrŠme 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.

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