478 kj Energy
3g Fat Total
1g Saturated Fat
6g Carbs (sugar)
6g Carbs (total)
Mussels steamed in cider & herbsPrint Recipe
- 2kg black mussels
- 2 teaspoons low-fat dairy spread
- 1 large leek, pale section only, halved lengthways, thinly sliced
- 1 x 375ml btl dry apple cider
- 2 tablespoons finely chopped fennel leaves
- 1/4 cup chopped fresh chives
- Crusty bread, to serve
Scrub and debeard the mussels.
Melt the dairy spread in a large saucepan over medium heat. Add the leek and cook, stirring, for 3 minutes or until soft.
Add the mussels, cider and fennel leaves to the pan. Cover and cook, shaking the pan occasionally, for 3 minutes. Use tongs to transfer any opened mussels to a large serving bowl. Cook the remaining mussels, covered, for a further 3 minutes. Transfer opened mussels to the bowl. Discard any unopened mussels. Pour any liquid from the pan over the mussels and sprinkle with chives. Serve immediately with crusty bread.
Time plan tip: Prepare this recipe to the end of step 1 up to 1 day ahead. Place the mussels in a bowl and cover with plastic wrap. Store in the fridge. Continue from step 2, 10 minutes before serving. How to prepare mussels: To debeard, hold one mussel firmly in one hand while pulling the beard (fibres) with the other. Before cooking, discard any mussels that do not close when tapped.
Author: Alison Adams
Image credit: Alan Benson
Publication: Australian Good Taste