Mussels With Apples & Cream

4
Servings

10m
Prep Time

10-15m
Cook Time

20m
Ready In

Recipe: #29412

April 24, 2018

Categories: Main Dish, Shellfish, Mussels, Dairy, Fruit, Apple, Australian, Quick Meals, Entertaining, Stove Top, Gluten-Free, No Eggs, Heavy Cream, All Occasions more

recipe by:
Tis

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recipe by:
Tis

"This recipe is an Emma Dean recipe. I saw this being made on My market Kitchen on television. The ingredients may seem strange to have with mussels, but they work so well together. Serve with some crusty bread.... and Voilà ~ you have a quick, easy and delicious meal!"

Original recipe yields 4 servings

Metric US

I've Tried It

Ingredients

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2 kilos mussels (cleaned & beards removed)
1 cup apple cider
1 tablespoon unsalted butter
1 leek (small leek, white part only, sliced finely)

1 whole apple (small apple, green, cored and coarsely grated, skin on)
1/2 cup heavy cream
2 teaspoon chopped thyme leaves

Nutritional

Serving Size: 1 (149 g)
Calories 168.5
Total Fat - 10.2 g
Saturated Fat - 5.6 g
Cholesterol - 49.2 mg
Sodium - 220.6 mg
Total Carbohydrate - 10.3 g
Dietary Fiber - 0.8 g
Sugars - 5.6 g
Protein - 9.4 g
Calcium - 34.5 mg
Iron - 3.1 mg
Vitamin C - 8.9 mg
Thiamin - 0.1 mg

Step 1

Melt the butter in a large pot over a medium heat.

Step 2

Melt until the butter turns frothy and starts to smell nutty then stir in the leek and the apple. Decrease heat and sauté until soft and fragrant. Pour in the hard apple cider and bring ingredients to a simmer. Add the cream and thyme and stir until simmering. Cook for a few minutes to thicken the sauce. Toss in your washed mussels and toss around until the mussels steam open and are just cooked.