Mussels with cider, tarragon and crème fraîche
- September 2015
- Serves 4
- Hands-on time 20 min, simmering time 5-8 min
A hearty recipe, full of British flavours. Mop up all the creamy, cider sauce with some crusty bread. If you’re up to it, you could even forage the mussels yourself.
- 40.1g (25.2g saturated)
- 5.4g (4.6g sugars)
To clean mussels, scrub under cold running water. Remove any string-like ‘beards’ and discard any open mussels that don’t close firmly when tapped.
Debbie says ‘Go for rope-grown mussels. They’re fat and juicy with clean shells, and all about the same size, so they’ll open at the same time.’
A light, dry cider works here, or a crisp, lemony white wine such as muscadet or Touraine sauvignon blanc.
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