Mussels With Creme Fraiche And Herbs Recipe
Servings: 3
Ingredients
- 1 kg Fresh New Zealand Greenshell mussels, (2lb 4oz)
- 150 ml Water, ( 1/4 pint)
- 150 ml Dry white wine, ( 1/4 pint)
- 5 x Black peppercorns
- 3 x Shallots, finely minced
- 1 x Clove garlic, crushed
- 60 ml Creme fraiche, (4tbsp)
- 1/2 x Lemon, juice of
- Â Â Knob of butter
- 1 pkt Waitrose Herbs for Fish, finely minced
- Â Â Freshly grnd black pepper
Directions
- Rinse the mussels, remove beards and throw away any open mussels or possibly those which don't close when tapped.
- Simmer the water and wine with the peppercorns, shallots and garlic in a large covered saucepan for 10 min.
- Add in the mussels in two batches. Cover and cook for 2-3 min till the shells open. Remove with a slotted spoon. Throw away any unopened shells. Keep the mussels hot.
- Bring the cooking liquor to simmering point. Add in creme fraiche, lemon juice, butter, herbs and pepper.
- Ladle the sauce over the mussels and serve with crusty bread.
- NOTES : Native to New Zealand, these large green mussels are sweet and tender.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 107g | |
| Recipe makes 3 servings | |
| Calories 56 | |
| Calories from Fat 12 | 21% |
| Total Fat 1.37g | 2% |
| Saturated Fat 0.86g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 4mg | 1% |
| Sodium 14mg | 1% |
| Potassium 60mg | 2% |
| Total Carbs 2.12g | 1% |
| Dietary Fiber 0.2g | 1% |
| Sugars 0.53g | 0% |
| Protein 0.16g | 0% |
