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Ingredientes
- 1 Tbsp. Butter
- 1 Tbsp. Water
- 1/3 c. Finely minced yellow onion
- 1 x Braeburn apple diced fine
- 1 x Garlic clove chopped
- 1 tsp Chopped fresh ginger
- 1/3 c. White wine
- 1/4 c. Apple cider
- 1 Tbsp. Brandy
- 1 pch Saffron
- 1/2 tsp Mild curry pwdr
- 1/2 tsp Grated lemon zest (yellow portion of peel)
- 1/4 tsp Dry thyme
- 1 pch Dry red pepper flakes
- 1/4 c. Heavy cream
- 1/4 tsp Fresh lemon juice
- 1 lb Mussels see * Note
Direcciones
- * Note: To prepare mussels for cooking, scrub hard and remove whiskers. Place mussels in a shallow pan of cool water, sprinkle with a little cornmeal and let sit for 1 hour.
- Mussels will usually feed on the cornmeal and purge themselves of sand.
- Heat butter in large saucepan. Add in water, onion, apple, garlic and ginger. Cover tightly and cook over medium heat till soft, about 8 min. Watch carefully to prevent scorching.
- Stir in wine, cider, brandy, saffron, curry pwdr, lemon zest, thyme and red pepper flakes. Bring to a boil; simmer till liquid is reduced by 1/4. Stir in cream and lemon juice. (Recipe can be made ahead to this point. Chill, covered, then return to saucepan and return to a simmer just before cooking mussels.)
- Add in mussels to pan. Cover and cook just till shells open, about 2 min. Sauce will come to a full boil. Reduce heat; toss mussels with sauce. Serve immediately.
- Yields 4 appetizer servings.
- Tester's note: Excellent recipe. Serve with good French bread to dip in the sauce.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 180g | |
| Recipe makes 4 servings | |
| Calories 188 | |
| Calories from Fat 73 | 39% |
| Total Fat 8.28g | 10% |
| Saturated Fat 4.06g | 16% |
| Trans Fat 0.0g | |
| Cholesterol 50mg | 17% |
| Sodium 350mg | 15% |
| Potassium 433mg | 12% |
| Total Carbs 8.39g | 2% |
| Dietary Fiber 0.4g | 1% |
| Sugars 2.21g | 1% |
| Protein 13.94g | 22% |
