Mussels In Cornish Cider Sauce and Seaweed Butter

Mussels and Cider Cream Sauce - Seafoodie Range

Y’ knaws ‘ow we loves our cider, down ‘ere in the Wesscountry? Well you’m gunner love it too, my ‘ansomes, a-cossetin’ these gurt mools in this sauce, like it do - an' budder too! Proper job! Translation: This kit provides all the major ingredients for a simple, yet satisfying, meal; A kilo of Cornish Mussels, a pouch of creamy Cider Sauce and two discs of Seaweed Butter.

  • Dish Type: Main / Starter
  • Serves: 2
  • Preparation time: 5 mins
  • Cooking time: 10 mins
  • Difficulty: Easy
  • Cuisine type: French

Ingredients

Your FFT Fish & Sauce kit will include:

1kg Cornish Mussels
200g pouch of Cornish Cider Sauce
50g Cornish Seaweed butter

Further ingredients required to make this recipe:
*
2 x Artisan Bread Rolls

Allergens

  • Shellfish
  • Sulphites
  • Molluscs
  • Butter

Method

  1. Wash your mussels thoroughly and de-beard them, discarding any cracked ones or ones that stay stubbornly open when tapped.
  2. Warm a pan that will comfortably fit the mussels in and that has a well-fitting lid. Add the mussels and cover, cooking on a high heat, stirring and shaking the pan occasionally. pop your rolls in the oven to warm.
  3. As the mussels start to open, add the pouch of mussel sauce, stir again and re-cover Bring the sauce to the boil and cook for about 4 minutes, or until all the mussels have opened. Simply discard the closed ones.
  4. Remove the pan from the stove and add the seaweed butter to the mussels. Stir until all is gently melted and coated over mussels.
  5. Serve immediately into bowls with the warmed rolls

Nutrition per serving

  • Per Serving 936kcal / 3903kj
  • Fat 53.8g
  • Saturates 30.4g
  • Carbs 76.0g
  • Sugars 6.0g
  • Protein 32.6g
  • Salt 2.75g