June 20, 2024


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Nigel Slater’s recipe for cabbage with mussels | Foodstuff

The recipe

Scrub 750g of mussels then examine them diligently for cracked shells. Discard any that refuse to shut when tapped firmly. Put them in a deep saucepan about a superior warmth and pour in 100ml of white wine or vermouth. You can use water at a force.

Convey to the boil, covered tightly with a lid, and allow them prepare dinner for 2 or 3 minutes right up until their shells have opened. Take away from the heat and pull the mussels from their shells. Reserve the cooking liquor.

Wash 250g of dim inexperienced cabbage leaves, then roll them up and shred into pappardelle-thick ribbons. Soften 35g of butter in a shallow pan over a average heat and increase 1 tbsp of olive oil. Peel and thinly slice 2 cloves of garlic and incorporate to the pan, allowing them cook for a couple of minutes.

Flatten 6 juniper berries and insert to the butter, then incorporate the shredded cabbage. Fry for a pair of minutes until finally the cabbage is vibrant environmentally friendly and setting up to soften. Address with a lid and carry on cooking for 3 minutes.

Clear away the cabbage and set aspect. Pour in the reserved cooking liquor and provide to the boil, then include 6 tbsp of double cream and a tiny pepper and shake back again and forth till you have creamy sauce. Return the cabbage and mussels briefly to the pan, then provide. Plenty of for 2

The trick

Lay the cabbage leaves on top of one a further then, as you pour the cream into the stock, carefully shake the pan and give it the occasional swirl to provide the two jointly to type a skinny, impromptu sauce.

The twist

There is now some dark, black-environmentally friendly cavolo nero about. Its slight bitterness is so excellent with the sweet mussels.

The Observer aims to publish recipes for seafood rated as sustainable by the Maritime Conservation Society’s Fantastic Fish Guideline

Comply with Nigel on Twitter @NigelSlater