british

North Sea Mussels in Creamy Mustard and Cider with Crusty Bread

Name: North Sea Mussels in Creamy Mustard and Cider with Crusty Bread
Yield: 1 serving
Cuisine: british
Ingredients: 286 g mussels, cleaned; 140 g dry cider; 51 g creme fraiche; 8 g Dijon mustard; 10 g unsalted butter; 38 g shallot, finely chopped; 5 g fresh parsley, chopped; 51 g crusty bread; 0.64 g black pepper; 0.64 g fine salt

This steamed dish pairs mussels, cleaned with dry cider, Dijon mustard and crusty bread. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Lunch Dinner

Medium

Balanced Pescatarian High satiety

Set your calorie target 650 kcal

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Estimated macros per portion

42 g Protein

50 g Carbohydrates

25 g Fat

3 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

286g mussels, cleaned 246 kcal
140g dry cider 63 kcal
51g creme fraiche 101 kcal
8g Dijon mustard 6 kcal
10g unsalted butter 72 kcal
38g shallot, finely chopped 27 kcal
5g fresh parsley, chopped 2 kcal
51g crusty bread 135 kcal
1g black pepper 2 kcal
1g fine salt 0 kcal

Cooking instructions

mussels
Scrub and debeard the mussels. Discard any that stay open when tapped.
unsalted buttershallot
Heat the butter in a large lidded pan over medium heat. Add the shallot and cook 2 minutes until softened.
musselsdry cider
Pour in the cider and bring to a boil. Add the mussels, cover, and steam 4-5 minutes, shaking the pan once, until opened.
creme fraicheDijon mustardblack pepper
Remove from heat. Stir in the mustard, creme fraiche, and black pepper. Return to low heat for 1 minute to warm through (do not boil hard).
fresh parsleyfine salt
Stir in the parsley. Taste and add a pinch of salt only if needed.
crusty bread
Serve immediately with crusty bread to soak up the sauce.