Mussels glazed with Cider Cream Sauce
- Ready In:
- 1hr 45mins
- Ingredients:
- 10
- Yields:
-
2 entrees
- Serves:
- 2
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
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
Vicky Bryant
Hickory, 0
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.
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<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.