Creamy garlic mussels
9
Points®
Total time: 30 min • Prep: 10 min • Cook: 20 min • Serves: 4 • Difficulty: Easy
Who said shellfish had to be for special occasions? This rich, creamy recipe will be on the table in half an hour, making every night cause for celebration!
Ingredients
Olive oil
1 tbs
Red onion
1 medium, finely chopped
Celery
1 stick(s), finely chopped
Garlic
4 clove(s), thinly sliced
Sparkling apple juice
1½ cup(s)
Mussels
476 g, (2kg), scrubbed, de-bearded
Light cream
½ cup(s)
Fresh dill
⅓ cup(s), coarsley chopped
White sourdough bread
4 slice(s)
Instructions
1
Heat oil in a large saucepan over medium heat. Add onion, celery and garlic and cook, stirring, for 5 minutes or until softened. Increase heat to high. Add apple juice and bring to the boil.
2
Remove any remaining beards from mussels (see note). Add mussels to saucepan and cover tightly. Cook for 5 minutes or until mussels open (discard any that stay closed). Using a slotted spoon, transfer mussels to a serving bowl and cover to keep warm.
3
Bring cooking liquid to the boil. Boil for 3–4 minutes or until reduced by one-third. Add cream and dill and stir until heated through. Divide mussels among serving bowls and pour over sauce. Serve with bread.
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