Prep time
10 mins
Cooking Time
15 mins
Serves
4
Ingredients
Ingredients
- 2 kg Scottish MSC Mussels
- 2 small leeks, finely sliced
- ½ fennel bulb
- 1 tin of artichokes [optional]
- 75g flavoured butter [see below]
- 2-4 tbsp crème fraiche
- A large glass of cider
- For the butter:
- 125g salted butter, softened
- Zest of1 lemon
- Pinch of cracked black pepper
- 1 tbsp thyme, chopped
- 4 garlic cloves, crushed
Method
Method
MSC sustainable mussels are widely available at most UK and Irish supermarkets and range from pre-packed in a sauce to live and fresh at the fish counter, or in a jar.
- Make a flavoured butter by mashing together the lemon zest, garlic, thyme and black pepper. Keep some to one side to serve with soda bread later and use the lemons in a bowl for cleaning your fingers when dining.
- Sauté your chopped vegetables in a big pan with a large knob of your herby, homemade garlic butter for 4-5 mins. Then add in your mussels followed by cider.
- Cover the pan with a lid to steam for 3-4 mins then add in crème fraiche. Cook until all the mussels are open and serve with warm soda bread and butter.