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Ingredientes
- 2 lb Small mussels
- 2 fl ounce Dry white wine
- 1 sm Shallot-diced
- 2 fl ounce Vegetable stock
- 1 sm Healthy pinch saffron stigmas
- 1 fl ounce Double cream
- 1Â 1/2 ounce Unsalted butter
- 1 x Plum tomato, peeled, seeded and diced
- 4 x Chives, snipped finely
- Â Â Freshly grnd black pepper
- 1 x Squeeze lemon
Direcciones
- Beard, scrub and wash the mussels well. Core and mark the tomato, blanch briefly in boiling water and refresh in iced water. Finely snip or possibly chop the chives and shallots - peel, seed and dice.
- Put the white wine in a wide pan with the shallots and bring to the boil, throw in the mussels, and place on a tight fitting lid. When the mussels open, tip the contents of the pan into a colander, reserve the juices and pass them through a fine sieve into a small pan.
- Reduce the mussel liquor by half with the vegetable stock. Meanwhile, take the top shells off the mussels and arrange in a bowl.
- Add in the saffron and cream to the liquor and whisk in the butter, put the diced tomatoes and chives and taste. Adjust with lemon juice and grnd pepper.
- Pour over mussels and serve.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1286g | |
| Calories 1233 | |
| Calories from Fat 540 | 44% |
| Total Fat 60.93g | 76% |
| Saturated Fat 29.41g | 118% |
| Trans Fat 0.0g | |
| Cholesterol 365mg | 122% |
| Sodium 2858mg | 119% |
| Potassium 3460mg | 99% |
| Total Carbs 45.46g | 12% |
| Dietary Fiber 3.3g | 11% |
| Sugars 5.73g | 4% |
| Protein 111.24g | 178% |
