Mussels with Leeks, Cider and Clotted Cream (6)

Another recipe for mussels using Cornish Clotted Cream from Emily Scott’s ” Sea & Shore”.

Mussels with Leeks, Cider and Clotted Cream (6)
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Mussels with Leeks, Cider and Clotted Cream (6)
Print Recipe
Ingredients
Servings:
Instructions
  1. Wash the mussels and discard any that have broken or cracked shells or open ones that don't close when tapped on a hard surface.
  2. Melt the butter in a very large pan with a lid over a medium heat. Add the shallot, leek and garlic and cook for 5 minutes. Pour in the cider, bring to the boil and add the mussels.
  3. Cover and cook for 5-7 minutes, shaking the pan occasionally, until all the mussels have opened. Discard any that are still closed after cooking.
  4. Remove the mussels with a slotted spoon and divide among 6 warmed deep bowls. Return the pan to the heat and bring back the liquid to the boil.
  5. Bubble for 2-3 minutes to reduce then stir in the cream and parsley. Season then pour over the mussels.
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