- Total time 30 minutes
- Portion size 4 servings
Ingredients
Method
Clean mussels and remove beards if necessary (discard any mussels that do not close when tapped). In large heavy-bottomed saucepan, heat oil over medium heat; cook shallots and garlic, stirring occasionally, until softened, about 2 minutes. Stir in cider, cream and mustard; bring to boil.
Add mussels; cover and cook until mussels open, about 5 minutes (discard any mussels that remain closed). Remove pan from heat; stir in parsley.
Nutritional facts PER SERVING: about
- Calories 300
- Total fat 16 g
- Saturated fat 5 g
- Cholesterol 10 mg
- Sodium 550 mg
- Total carbohydrate 15 g
- Fibre 1 g
- Sugars 4 g
- Protein 23 g
- Iron 8 mg
