Mussels glazed with Cider Cream Sauce

"This recipe was found at Rhodes.net"
 
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Ready In:
1hr 45mins
Ingredients:
10
Yields:
2 entrees
Serves:
2
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ingredients

  • 680.38 g live mussels, scrubbed,washed and beards removed
  • 2 small leeks, 1 cut in 1/2-inch dice,1 roughly chopped
  • 283.49 g fish stock or 283.49 g water
  • 14.79 ml butter
  • 1 onion, roughly chopped
  • 3 fresh tarragon leaves (optional)
  • 1 star anise (optional)
  • 283.49 g dry cider
  • 141.74 g double cream
  • salt and pepper
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directions

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

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RECIPE SUBMITTED BY

I love to cook. Have cooked professionally and found it very rewarding and NEVER want to do it again even as much as I enjoyed it. Love new recipes, love those family traditional recipes too. <br> <br>I love talking about recipes and passing them on. There's hardly a day that goes by that I don't talk to someone about cooking.
 
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