1 hr 45 mins
Vicky Bryant's Note:
This recipe was found at Rhodes.net
My Private Note
Units: US | Metric
- 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 10 ounces 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
- 1Blanch the diced leek in the fish stock or water for a minute until tender.
- 2Strain, saving the stock, and leave the leeks to cool.
- 3Melt the knob of butter in a saucepan big enough to cook the mussels in.
- 4Add the onion, the other roughly chopped leek, tarragon (if using) and star anise.
- 5Cook for a few minutes until the onion is tender.
- 6Increase the heat and add the mussels.
- 7Stir the mussels in the pan and then add the cider and reserved stock.
- 8Bring to the boil, while stirring the mussels.
- 9After a few minutes, the mussels will begin to open.
- 10Discard any that don't open.
- 11Strain the mussels through a sieve into a large, clean pan, saving only the cider and mussel stock.
- 12Bring the stock to the boil and reduce by two-thirds by simmering gently.
- 13While the stock is reducing, take the mussels from their shells and keep them warm in a little of the stock.
- 14Add half the double cream and return to the boil.
- 15The sauce may well need to reduce further by a quarter in volume.
- 16It is ready when it just coats the back of a spoon.
- 17Add the reserved cooked diced leeks and mussels and warm through.
- 18Lightly whip the remaining cream.
- 19Pre-heat the oven broiler to hot.
- 20Add a knob of butter to the sauce with the egg yolk.
- 21Do not allow the sauce to boil or the egg will'scramble'.
- 22Fold in the whipped cream and check the seasoning.
- 23Spoon the mussels, leeks and sauce into serving bowls or plates and glaze under a pre-heated broiler.
- 24After a minute or two, the cider sauce will have glazed to a lovely golden brown.
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Nutritional Facts for Mussels glazed with Cider Cream Sauce
Serving Size: 1 (679 g)
Servings Per Recipe: 2
- Amount Per Serving
- % Daily Value
- Calories 680.2
- Calories from Fat 371
- Total Fat 41.2 g
- Saturated Fat 21.8 g
- Cholesterol 210.0 mg
- Sodium 1295.0 mg
- Total Carbohydrate 29.7 g
- Dietary Fiber 2.0 g
- Sugars 4.7 g
- Protein 46.9 g
The following items or measurements are not included: