Oban Mussels in Whisky and Cream
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Ingredients
- 1500 g fresh mussels, cleaned and debearded
- 30 g butter
- 1 onion
- 2 garlic cloves
- 50 ml whisky
- 150 ml double cream
- 10 g fresh flat-leaf parsley, chopped
Nutrition (per serving)
- Calories
- 364 kcal
- Protein
- 14.8 g
- Carbohydrate
- 8.6 g
- of which sugars
- 3.2 g
- Fat
- 26.7 g
- of which saturates
- 15.4 g
- Fibre
- 0.7 g
- Salt
- 0.97 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Melt the butter in a very large pan and cook the finely chopped onion and crushed garlic for 5 minutes until softened.
- 2
Add the whisky and let it bubble for 1 minute to cook off the harshness.
- 3
Tip in the mussels, discarding any that are open and do not close when tapped, then cover and cook for 4-5 minutes, shaking the pan occasionally, until the shells have opened.
- 4
Lift out the mussels with a slotted spoon into bowls, discarding any that have not opened, then stir the double cream into the liquor left in the pan and simmer for 2 minutes.
- 5
Pour the sauce over the mussels, scatter with chopped parsley and serve with crusty bread.
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