Mussels in Irish Cider

1 Reviews
100% would make this recipe again

Mussels and cider, two local Irish specialties in a classic Irish dish.

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Preparation : 10 min Cooking : 20 min
350 calories/serving

Ingredients

900 g mussels 60 units
2 shallots, finely chopped 80 g
1 cup cider 250 mL
1/3 cup sour cream 85 mL
1 egg yolks
ground pepper to taste [optional]
1 tbsp Italian parsley, fresh [optional] 5 g

Before you start

The quantities given here are based on this recipe served as main course.

Method

  1. Carefully rinse and brush the mussels to remove any sand. Drain. Discard any of the mussels that stay open, even after being tapped, because they are not edible. Set aside.
  2. Finely chop the shallots then add them to a saucepan. Pour in the cider and cook 7-8 min. Add the mussels and mix well..
  3. Cover and cook 5-7 min over medium heat, until the mussels are open. Toss once during cooking. Using a slotted spoon, remove the mussels from the pan and transfer them to a large bowl. Discard any mussel that are still closed. Cover the bowl, set aside and keep warm.
  4. Put the saucepan back on the stovetop, stir in half of the cream and cook 5 min over medium-high heat. Filter the liquid through a sieve to eliminate any sand then put it back into the saucepan. Stir in the yolks and the remaining cream then cook over low heat until a sauce consistency is obtained. Add pepper and chopped parsley to garnish. Pour the sauce over the mussels and serve.

Nutrition Facts Table

per 1 serving (220 g)

Amount

% Daily Value

Calories

350

Fat

15 g

23 %

Saturated 5.6 g
+ Trans 0 g

28 %

Cholesterol

200 mg

Sodium

520 mg

22 %

Carbohydrate

18 g

6 %

Fibre

1 g

3 %

Sugars

0 g

Net Carbs

17 g

Protein

36 g

Vitamin A

25 %

Vitamin C

36 %

Calcium

10 %

Iron

70 %
More info

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Fruits 0
Vegetables 1
Meat and Alternatives 4
Fats 1
More info
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Reviews

1 Reviews (1 with rating only) 100% would make this recipe again

My Notes

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  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

This recipe is in the following categories

Shellfish | Main courses/Entrées | High Iron | High Vitamin D | Irish

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