Creamy mussel pot
This creamy mussel dish is incredibly simple to make, and can be on the table in under 30 minutes. That's not to mention how delicious it is, and all that omega-3 and protein will give your health a fantastic boost!
- 25 mins preparation
- Serves 1 - 2
Print
Ingredients
- 1/2 fennel bulb, thinly sliced
- 1 large carrot, diced
- 2 tbsp olive oil
- 8-10 fresh mussels, per person, in the shell
- 1/3 cup white wine
- 100 ml fresh cream
- small handful flat-leaf parsley, chopped
Method
- 1In a large pot, sauté the fennel and carrots in oil for 10 minutes.
- 2Scrub the mussels clean and pull out the beards if they release easily. Leave the hard ones as they can be pulled out once the mussels are cooked.
- 3When the vegetables have softened, add the wine and simmer for 1 minute. Tumble the mussels in, cover and simmer for 3-4 minutes or until the shells have sprung open. Put the mussels into a serving bowl. Pour the cream into the cooking liquor left over in the pot, and simmer until slightly thickened.
- 4Spoon the vegetables and creamy sauce over the mussels, then sprinkle some parsley on and serve. Yum!
Notes
Add in cockles and pipis if you have them. Try using sour cream instead of fresh.
The Latest from New Zealand Woman's Weekly Food
- Kitchen TipsDon't miss out on HelloFresh's limited-edition burger collection
Food To Love
May 31, 2023 - Kitchen TipsUpgrade your cooking game with these practical kitchen tools and gadgets
Food To Love
May 26, 2023 - Kitchen TipsMake Mother's Day extra special with our ultimate foodie gift guide
New Zealand Woman's Weekly
May 07, 2023
.jpg?width=170&height=105&mode=crop&scale=both&anchor=middlecenter&quality=85)
read more from