Moules Marinières

I love cooking and experimenting with new recipes, so inspired by Rachel Khoo’s recipe, in this Moules Marinières we used apple cider instead of white wine. Give it a go and let me know how you go, pictures will be nice…

2kg mussels
1 leek, thinly sliced
1 bulb of fennel, thinly sliced
1 tbs butter
2 bay leaves
2 sprigs of thyme
160ml apple cider
160g crème fraîche
A handful of chopped parsley

1. Clean mussles, de-beard and scrub barnacles away
2. In a large pot, soften the leek and fennel over low heat with butter then add bay leaves and thymes
3. After leek and fennel are translucent, add cider followed by mussels. Increase the heat to high, cover the pan and cook for 3-4 minutes or until mussels open, shake the pan a couple of times to help them cook evenly
4. Stir in the crème fraîche and serve
5. Sprinkle the chopped parsley and serve with crusty bread

-love K.

Image Credit: Amanda Harsono

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