Moules with Watercress Butter and Toasted Sourdough
This classic dish of Moules with Watercress Butter is a great dish for sharing. Serve with toasted sourdough for a hearty lunchtime bite.
Ingredients
Watercress butter
- 1 bunch watercress
- 150g softened butter
Mussels
- 50g butter
- 1 onion peeled and diced
- 2 sticks celery diced
- 1 leek diced
- 2 cloves garlic, peeled and crushed to a paste
- 2 k mussels cleaned
- 250ml white wine
- 250ml double cream
- 4 Thick slices of white crusty bread
- 2 tbsp olive oil
- 1 Small bunch of parsley
To serve
- 4 slices toasted sourdough
Method
Pop the watercress into a food processor then blitz with the butter and season.
Heat a large casserole dish until hot and add half of the butter. When sizzling, add the onions, celery and garlic and sweat for a few minutes. Then add the wine, cream and black pepper.
Stir this before adding the remaining butter. Pop the mussels in, give everything a stir and pop on a lid. Cook for 4 minutes and sprinkle over some chopped parsley.
To char the bread drizzle in olive oil and toast until charred, spread with the butter and pop in the oven if desired. Serve this alongside the mussels.
Ingredients
Watercress butter
- 1 bunch watercress
- 150g softened butter
Mussels
- 50g butter
- 1 onion peeled and diced
- 2 sticks celery diced
- 1 leek diced
- 2 cloves garlic, peeled and crushed to a paste
- 2 k mussels cleaned
- 250ml white wine
- 250ml double cream
- 4 Thick slices of white crusty bread
- 2 tbsp olive oil
- 1 Small bunch of parsley
To serve
- 4 slices toasted sourdough
Method
Pop the watercress into a food processor then blitz with the butter and season.
Heat a large casserole dish until hot and add half of the butter. When sizzling, add the onions, celery and garlic and sweat for a few minutes. Then add the wine, cream and black pepper.
Stir this before adding the remaining butter. Pop the mussels in, give everything a stir and pop on a lid. Cook for 4 minutes and sprinkle over some chopped parsley.
To char the bread drizzle in olive oil and toast until charred, spread with the butter and pop in the oven if desired. Serve this alongside the mussels.
