Christmas 'Mussel' Sprouts
- Christmas
- Family Meals
Hold the fish, we're feeling festive! Chef Ali has worked her magic on the humble Brussels sprout in her take on mussels with a creamy, white wine sauce.
Ingredients
50g Bacon, diced
450g Brussel sprouts, washed and quartered
1 Shallot (sliced)
250ml Chicken or vegetable stock
100ml White wine
20g Kale, picked and washed
½ Lemon, juiced
Salt and pepper
Method
Melt the butter in a large sauce pan.
Add the bacon and shallots, then cook for 5 minutes.
Mix in the sprouts and fry on a high heat for 2 minutes.
Add the stock and white wine to the pan, and boil until the liquid has reduced by 1/3.
Add the double cream and kale and cook for a further 2 minutes and until the sauce coats the back of a spoon.
Season with salt, pepper and lemon juice.
In this recipe...
Double Cream
Salted Butter
15
Double Cream
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