With the knowledge we have now, why is it even an option to offer anything other than sustainable seafood? Certified seafood gives me peace of mind and ensures that our grandkids can enjoy fish in the future.
Prep time
10 mins
Cooking Time
15 mins
Serves
2
Ingredients
Ingredients
- 1Kg MSC certified blue mussels
You’ll also need…
- 3 tbs butter
- 2 shallots, chopped
- 200ml white wine
- 300ml double cream
- 3 tbsp grated horseradish
- 2 tbs finely chopped dill (or parsley), plus extra for garnish
- 1 tbsp sugar
- Salt & white pepper to taste
Method
Method
- Wash the mussels under cold running water, getting rid of any ‘beards’ still attached to the shell. If any mussels are open, tap them sharply on the side of the colander or bowl. They should close straightaway – discard any that remain
open, or any with cracked or broken shells.
- Melt butter in a saucepan on low heat, add finely chopped onions and sweat for 2-4 minutes. Be careful not to burn them.
- Add the wine and the mussels to the saucepan. Put a lid on and increase the heat; cook on medium heat for about 5 minutes, until the mussels open. Remove the mussels from the pan and discard any that didn’t open.
- Lower the heat again, add the cream, horseradish and most of the dill (or parsley) to the sauce and let simmer for a couple of minutes. Add pepper, salt and a pinch of sugar just before serving. Avoid boiling the pepper as that might make the sauce
bitter.
- Pour the sauce over the mussels and decorate with the remaining chopped dill (or parsley). Serve with new potatoes or with fresh pasta.
