Mussels in Creamy Garlic Sauce
2kg fresh mussels
1 tablespoon butter
100 ml dry white wine
150 ml fish stock
2 shallots, finely chopped
5-6 garlic cloves, finely chopped
1 small carrot, diced
1 small parsnip diced
1/2 leek, thinly sliced
100g crème fraîche
Handful chives, chopped
Maldon smoked sea salt
- Scrub the mussels in a large bowl of cold water and discard any that are open. Leave to drain.
- In a large pan, melt butter and sauté shallots and garlic lightly until transparent and fragrant. Add the carrots, parsnip and leek and quickly toss. Cook for approx 1 minute.
- Pour wine and allow to simmer for 1-2 minutes, then add the the fish stock.
- Tip in the mussels, bring to a boil, cover and shake the pan over a high heat until the mussels are open - about 3-4 minutes. Discard those mussels that have not opened.
- Stir in the crème fraîche and season with some smoked sea salt to your taste. Sprinkle with chives and serve in large bowls, with a crusty rustic bread or toss with some fresh tagliatelle.
Recipe From What's For Lunch, Honey?
375g kohlrabi, peeled and sliced
375g turnips, peeled and sliced
280 ml crème fraiche
100ml white wine
1 tablespoon whole seed Dijon mustard
handful of bacon bits (optional), fried till crisp
Sea salt and fresh cracked pepper
- Pre-heat oven to 200 degrees C.
- Place crème fraiche and white wine in a large pan and gently simmer for 2-4 minutes. Season with sea salt and cracked pepper, then add the mustard.
- Add the vegetable slices and cook for approx. 5 minutes. If using add some of the bacon and stir to incorporate, leaving some for the top.
- Transfer the vegetable mix into a gratin dish and bake for 20-30 minutes until golden and bubbling.
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