Another inspired recipe from Nigel Slater.
Ingredients
- 750 g mussels scrubbed
- 100 ml white wine or vermouth
- 250 g dark green cabbage or cavolo nero, leaves washed
- 35 g butter
- 1 tbsp olive oil
- 2 plump cloves garlic peeled and thinly sliced
- 6 juniper berries crushed
- 6 tbsp double cream
- a little black pepper
Servings:
Instructions
- Check the mussels over carefully for cracked shells and discard any that refuse to close when tapped firmly. Put in a deep saucepan with the wine or vermouth.
- Bring to the boil, covered tightly with a lid, and let them cook for 2-3 minutes until their shells have opened. Remove from the heat, cool slightly and pull the mussels from their shells. Reserve the cooking liquid.
- Roll up the cabbage leaves and shred into pappardelle thick ribbons. Melt the butter in a shallow pan over a moderate heat and add the olive oil. Add the garlic and cook for a couple of minutes.
- Add the crushed juniper berries and the cabbage. Fry for a couple of minutes until the cabbage is bright green and starting to soften. Cover with a lid and continue cooking for 3 minutes.
- Remove the cabbage and set aside . Pour in the reserved mussel cooking liquor and bring to the boil then add the double cream and a little pepper. Shake back and forth until you have a creamy sauce.
- Return the cabbage and mussels briefly to the pan, then serve immediately.
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