Mussels with Red Onion, Perry & Crème Fraîche
Total Time: 25mins (Prep: 10mins, Cook: 15mins)
1kg rope-grown mussels
25g unsalted butter
2 small red onions, thinly sliced
1 garlic clove, chopped
150ml Paracombe Premium Perry ‘The Triumph’
2 tsp finely chopped sage
150ml half-fat crème fraîche
- Prepare the mussels. Scrub them to remove any barnacles and pull away the beard, then discard any that are damaged or won’t close when tapped.
- Melt the butter in a large pan and cook the onions for 3-4 mins, then add the garlic. Pour the Perry over and sprinkle in the sage, then bring to the boil. Turn the heat down to a simmer and cook until reduced by half.
- Add the mussels, cover and cook over a medium heat (shaking the pan occasionally) for 3-4 mins until they have opened. Lift the mussels into a bowl and keep warm.
- Bubble the cooking liquid in the pan for 2 mins, then carefully blend in the crème fraîche. Heat through and pour over the mussels to serve.
Recipe adapted from Good Food magazine, February 2011