french

Normandy Mussels in Cider Cream with Leeks

Name: Normandy Mussels in Cider Cream with Leeks
Yield: 1 serving
Cuisine: french
Ingredients: 345 g mussels, cleaned; 92 g leek, thinly sliced; 23 g shallot, minced; 9 g butter; 6 g olive oil; 138 g hard cider, dry; 46 g creme fraiche; 8 g parsley, chopped; 2 g black pepper

This steamed dish pairs mussels, cleaned with leek, thinly sliced, hard cider, dry and shallot, minced. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Dinner

Medium

Balanced Pescatarian Gluten free

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

45 g Protein

38 g Carbohydrates

29 g Fat

3 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

345g mussels, cleaned 297 kcal
92g leek, thinly sliced 56 kcal
23g shallot, minced 17 kcal
9g butter 65 kcal
6g olive oil 53 kcal
138g hard cider, dry 62 kcal
46g creme fraiche 91 kcal
8g parsley, chopped 3 kcal
0.77 tsp (2g) black pepper 5 kcal

Cooking instructions

mussels
Rinse and debeard the mussels; discard any that are cracked or do not close when tapped.
leekshallotbutterolive oil
Heat a pot over medium heat. Add butter and olive oil, then saute leek and shallot with a pinch of salt until softened, 4 to 5 minutes.
musselshard cider
Pour in hard cider and bring to a boil. Add mussels, cover, and steam until opened, 4 to 6 minutes, shaking the pot once.
creme fraicheblack pepper
Remove from heat. Stir in creme fraiche and black pepper; taste and adjust seasoning.
mussels
Discard any unopened mussels. Serve immediately with the sauce spooned over the mussels.