Mussels with tarragon and crème fraîche
- February 2010
- Serves 4
- Takes 20 minutes to make, 12 minutes to cook
We’ve made the classic French recipe of Moules mariniere healthier using crème fraîche instead of double cream.
- 12.1g (6.2g saturated)
- 8g (2.5g sugars)
- 1.75kg fresh mussels
- 25g butter
- 125g (about 4) shallots, finely chopped
- 1 garlic clove, chopped
- 50ml dry white wine
- 100ml half-fat crème fraîche
- 2 tbsp chopped fresh tarragon
- Wash the mussels in plenty of cold water, pulling off any beards from the shells and scraping off any barnacles using the back of a sharp knife. Discard any open mussels that won’t close when given a tap on a work surface.
- Melt the butter in a very large saucepan. Add the shallots and garlic and cook gently until soft but not browned.
- Turn up the heat, add the white wine and the mussels and cover with a lid. Cook for 3-4 minutes, shaking the pan every now and then, until the mussels have all opened.
- Using a slotted spoon, transfer the mussels from the cooking liquid into 4 large warmed serving bowls. Increase the heat, with the lid off, and boil the cooking liquid, bubbling until it has reduced by about half to form a sauce.
- Add the crème fraîche, chopped tarragon and some freshly ground black pepper. Spoon the sauce over the mussels in the bowls, and serve with crusty French bread to help mop up the juices.
With high levels of iron and zinc and low in calories, mussels are a wonder food.
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