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Nutrition Facts
Serving Size 1 (682g) Recipe makes 2 servings The following items or measurements are not included below: dry cider
Calories 680
Calories from Fat 371		(54%)
Amount Per Serving		%DV
	Total Fat 41.3g	63%
	Saturated Fat 21.9g	109%
	Monounsaturated Fat 11.2g
	Polyunsaturated Fat 3.6g
	Trans Fat 0.0g
Cholesterol 210mg		70%
Sodium 1284mg		53%
Potassium 1552mg		44%
Total Carbohydrate 30.0g		9%
	Dietary Fiber 2.0g	7%
	Sugars 4.7g
Protein 46.9g		93%
detailed view... how is this calculated?

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Mussels glazed with Cider Cream Sauce

Recipe #9367 | 1¾ hours | 1 hour prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: Vicky Bryant
Jun 6, 2001

This recipe was found at Rhodes.net

SERVES 2 , 2 entrees (change servings and units)

Ingredients

1 1/2 lbs live mussels, scrubbed,washed and beards removed
2 small leeks, 1 cut in 1/2-inch dice,1 roughly chopped
10 ounces fish stock or water
1 tablespoon butter
1/2 onion, roughly chopped
3 fresh tarragon leaves (optional)
1 star anise (optional)
10 ounces dry cider
5 ounces double cream
salt and pepper

Directions

1
Blanch the diced leek in the fish stock or water for a minute until tender.
2
Strain, saving the stock, and leave the leeks to cool.
3
Melt the knob of butter in a saucepan big enough to cook the mussels in.
4
Add the onion, the other roughly chopped leek, tarragon (if using) and star anise.
5
Cook for a few minutes until the onion is tender.
6
Increase the heat and add the mussels.
7
Stir the mussels in the pan and then add the cider and reserved stock.
8
Bring to the boil, while stirring the mussels.
9
After a few minutes, the mussels will begin to open.
10
Discard any that don't open.
11
Strain the mussels through a sieve into a large, clean pan, saving only the cider and mussel stock.
12
Bring the stock to the boil and reduce by two-thirds by simmering gently.
13
While the stock is reducing, take the mussels from their shells and keep them warm in a little of the stock.
14
Add half the double cream and return to the boil.
15
The sauce may well need to reduce further by a quarter in volume.
16
It is ready when it just coats the back of a spoon.
17
Add the reserved cooked diced leeks and mussels and warm through.
18
Lightly whip the remaining cream.
19
Pre-heat the oven broiler to hot.
20
Add a knob of butter to the sauce with the egg yolk.
21
Do not allow the sauce to boil or the egg will'scramble'.
22
Fold in the whipped cream and check the seasoning.
23
Spoon the mussels, leeks and sauce into serving bowls or plates and glaze under a pre-heated broiler.
24
After a minute or two, the cider sauce will have glazed to a lovely golden brown.