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CATEGORY CUISINE TAG YIELD
Seafood, Dairy Tessa 1 Servings

INGREDIENTS

1 1/4 kg Fresh mussels in shell
300 Fish stock
150 Double cream
2 Cloves garlic
2 Stems fresh rosemary
12 Spring onions/scallions
3/4 t Sugar
Salt and freshly ground
black pepper
1 T Finely chopped fresh chives
2 Tomatoes

INSTRUCTIONS

Scrub and de-beard the mussels. Discard any which are broken. If  there
are any which are open give them a sharp tap on the work  surface. If
the mollusc is alive it will close of its own accord. Any  which remain
open are dead and must be discarded. Use a large  wide-based shallow
saucepan to cook the mussels.  Heat the fish stock in the pan until
bubbling. Add the mussels in a  shallow layer in the pan. Cook them in
about 3/4 batches. It is  important to cook the molluscs quickly and to
remove them from the  liquor as soon as the shells open so that they
are tender.  Overcooking them will toughen them.  Using a slotted
spoon, remove the opened mussels to a bowl and  continue to cook the
rest.  Remove the meat from the shells and save. Pour the cooking
liquor and  any liquid in the shells through a fine sieve to remove any
grit or  bits of shell. This will form the basis of the sauce.  Peel
and slice the scallions. Peel and finely chop the garlic. Take  the
leaves from the rosemary stems and chop.  Skin, seed and chop the
tomato flesh. Pour the mussel liquor into a  wide shallow pan and add
the cream, chopped garlic and rosemary.  Reduce all together to
concentrate the flavours and caramelise the  cream slightly to give a
nutty flavour. Add the scallions and cook in  the sauce for a minute or
so. Add the tomato flesh and mussels and  heat through.  Season with
lots of freshly ground black pepper, the sugar and a  little salt if it
is needed. remember that the mussel juices will be  salty, so taste
first. Serve sprinkled with the freshly chopped  chives.  DISCLAIMER(c)
Copyright 1996 - SelecTV Cable Limited. All rights  reserved. Carlton
Food Network http://www.cfn.co.uk/  Converted by MM_Buster v2.0l.

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“It is easier to preach ten sermons than it is to live one.”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 106
Calories From Fat: 7
Total Fat: <1g
Cholesterol: 0mg
Sodium: 941.5mg
Potassium: 919.2mg
Carbohydrates: 24.6g
Fiber: 5.4g
Sugar: 14.1g
Protein: 4.2g


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