Mussels with a Fennel and Creme Fraiche Sauce
Ingredients (10 portions)
| Amount | Measure | Name |
|---|---|---|
| 50 | ml | Olive oil |
| 350 | g | Fennel bulb, chopped |
| 400 | g | Leeks finely sliced |
| 10 | g | KNORR PRIMERBA Garlic Paste |
| 200 | ml | Wine, white |
| 500 | ml | KNORR Paste Bouillon Clear Fish |
| 2 | kg | Mussels |
| 300 | ml | Creme Fraiche low fat |
| Cracked black pepper to taste | ||
| 3 | g | Parsley chopped |
Preparation
Advance preparation
Scrub the mussels, scrape any barnacles and pull away the beards. Discard any with damaged shells and any that do not close when tapped sharply on a firm sink or table edge. Warm the serving bowls.
Method
1. Heat the oil in a large saucepan, add the fennel, leeks and garlic, cooking over a low heat for 5 minutes until the leeks wilt.
2. Make up the fish bouillon by whisking in 1 ltr of boiling water to 25g of KNORR Clear Fish Bouillon Paste.
3. Add the wine and bouillon to the vegetables, bring to the boil and add the mussels. Cook over a high heat for 3-4 minutes, stirring until the shells open.
4. Use a slotted kitchen spoon, remove the opened mussels, discard any unopened ones and place in to serving dishes. Heat the juices over a gentle heat, whisk in the KNORR Shellfish Finishing Bouillon, crème fraiche and season with cracked black pepper to taste.
5. Pour the sauce over the mussels and garnish with a pinch of chopped parsley and KNORR Croutons.
Handy hints
A similar Dish can be made using clams or small scallops.
Healthy hints
Keep added salt to a minimum. Use unsaturated oil (olive or sunflower) and reduce the quantity if used. This helps to provide a healthy balanced dish. Cooking in bouillons provides balanced and consistent levels of salt.
Guideline Daily Amounts
Each portion contains:
of an adult woman guideline daily amounts
