Golden Cider Glazed Mussels

Mussels Glazed with Cider Cream Sauce Recipe 🍽️

Description: Treat yourself to the exquisite flavors of Mussels glazed with Cider Cream Sauce, a delightful creation brought to you by lovewithrecipes.com. This dish combines the brininess of mussels with the richness of a creamy cider sauce, elevated by aromatic herbs and spices. Perfect for a weeknight indulgence or any occasion when you crave a culinary masterpiece in less than four hours!

• Prep Time: 1 hour
• Cook Time: 45 minutes
• Total Time: 1 hour and 45 minutes
• Servings: 2
• Yield: 2 entrees

Ingredients:

Nutritional Information (per serving):

• Calories: 680.2
• Fat: 41.3g
  • Saturated Fat: 21.9g
• Cholesterol: 210.1mg
• Sodium: 1295mg
• Carbohydrates: 29.7g
  • Fiber: 2.1g
  • Sugar: 4.7g
• Protein: 47g

Recipe Instructions:

1. Prepare Leeks:

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   • Blanch the diced leek in the fish stock or water for about a minute until tender.
   • Strain, saving the stock, and allow the leeks to cool.

2. Start the Sauce:

   • Melt the knob of butter in a saucepan large enough to accommodate the mussels.
   • Add the onion, the other roughly chopped leek, tarragon leaves (if using), and star anise.
   • Cook for a few minutes until the onion becomes tender.

3. Cook the Mussels:

   • Increase the heat and add the mussels to the pan.
   • Stir them in the pan and then add the cider and the reserved stock.
   • Bring to a boil, while stirring continuously.
   • After a few minutes, the mussels will start to open. Discard any that remain closed.

4. Prepare the Sauce:

   • Strain the mussels through a sieve into a clean, large pan, reserving the cider and mussel stock.
   • Bring the stock to a boil and reduce it by two-thirds by gently simmering.
   • Meanwhile, remove the mussels from their shells and keep them warm in some of the stock.
   • Add half of the double cream to the reduced stock and bring it back to a boil.
   • The sauce may need further reduction by a quarter until it coats the back of a spoon.

5. Finish the Dish:

   • Add the reserved cooked diced leeks and mussels to the sauce and warm through.
   • Lightly whip the remaining cream.
   • Preheat the oven broiler to hot.
   • Add a knob of butter to the sauce with the egg yolks, ensuring the sauce doesn’t boil to prevent scrambling.
   • Fold in the whipped cream and adjust the seasoning as needed.

6. Glaze and Serve:

   • Spoon the mussels, leeks, and sauce into serving bowls or plates.
   • Place under the preheated broiler for a minute or two until the cider sauce develops a lovely golden brown glaze.

Enjoy your Mussels Glazed with Cider Cream Sauce! 🍲🌟