Mussels with Cider and Creme Fraiche
Bring out the natural sweetness of our Australian blue mussels with cider and creme fraiche.
A well-loved combination that will make your taste buds sing, this mussel recipe is to die for. And you’ll be proud to share it around.
Mussels with Cider and Creme Fraiche
You’ll love having this mussel recipe up your sleeve the next time you get stuck for an indulgent dinner choice. And you will find all the ingredients at your local supermarket – no fuss required.
With only three simple steps – this recipe will have you out in the kitchen and mingling with your guests in no time at all.
Preparation time: 10 mins | Cooking time: 10 mins | Serves 4 people
Serves: 4
Ingredients
kg Kinkawooka Pot Ready Mussels
1 knob of butter
1 shallot, finely sliced
1 garlic clove, sliced
100ml apple cider or white wine
1tbs crème fraiche
Small bunch flat-leaf parsley, chopped
Crusty bread to serve
Method
1 Melt a knob of butter in a large pot on high heat. Cook the shallots and garlic for 1-2 minutes.
2 Add the cider or wine and drained mussels. Cook with lid on for 3-4 minutes, stirring occasionally until the mussels have opened.
3 Stir in the parsley and crème fraiche.
4 Serve in bowls, accompanied with crusty bread. Yum!