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    Fresh Greenshell Mussels with Crème Fraîche and Herbs

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    Fresh Greenshell Mussels with Crème Fraîche and Herbs

    Native to New Zealand, these large green mussels are sweet and tender.

    Serves: 3 as a main course, 4 as a starter


    • 1kg fresh New Zealand Greenshell mussels
    • 150ml water
    • 150ml dry white wine
    • 5 black peppercorns
    • 3 shallots, finely chopped
    • 1 clove garlic, crushed
    • 4tbsp crème fraîche
    • Juice of ½ lemon
    • Knob of butter
    • 1 pack Waitrose Herbs for Fish, finely chopped
    • Freshly ground black pepper


    1. Rinse the mussels, remove beards and discard any open mussels or those that do not close when tapped.
    2. Simmer the water and wine with the peppercorns, shallots and garlic in a large covered saucepan for 10 minutes.
    3. Add the mussels in two batches. Cover and cook for 2-3 minutes until the shells open. Remove with a slotted spoon. Discard any unopened shells. Keep the mussels warm.
    4. Bring the cooking liquor to simmering point. Add crème fraîche, lemon juice, butter, herbs and pepper.
    5. Ladle the sauce over the mussels and serve with crusty bread.

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    Notes on ingredients

    Seafood - The New Zealand Way

    The New Zealand Way Fern Leaf Brand is awarded only to those companies whose products meet the highest standards of excellence and is your assurance of outstanding quality.

    At Waitrose all the New Zealand seafood available from our fish counters carries this brand.


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