Mussels with CrSme Fraiche And Herbs Recipe

Free Recipe Mussels with CrSme Fraiche And Herbs

Recipe Type: W Recipes

Recipe Preparation: cook

Cooking Ingredients for Mussels with CrSme Fraiche And Herbs Recipe

1 kg Fresh New Zealand Greenshell
-mussels; (2lb 4oz)
150 ml Water; ( 1/4 pint)
150 ml Dry white wine; ( 1/4 pint)
5 Black peppercorns
3 Shallots; finely chopped
1 Clove garlic; crushed
60 ml CrSme fraiche; (4tbsp)
1/2 Lemon; juice of
Knob of butter
1 pk Waitrose Herbs for Fish;
-finely chopped
Freshly ground black pepper

Mussels with CrSme Fraiche And Herbs Preparation

Rinse the mussels, remove beards and discard any open mussels or those that do not close when tapped. Simmer the water and wine with the peppercorns, shallots and garlic in a large covered saucepan for 10 minutes. Add the mussels in two batches. Cover and cook for 2-3 minutes until the shells open. Remove with a slotted spoon. Discard any unopened shells. Keep the mussels warm. Bring the cooking liquor to simmering point. Add crSme fraiche, lemon juice, butter, herbs and pepper. Ladle the sauce over the mussels and serve with crusty bread. Converted by MC_Buster. NOTES : Native to New Zealand, these large green mussels are sweet and tender. Converted by MM_Buster v2.0l.

Cooking Temperature:

Recipe Serves: 3

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