Recipe for Mussels with Creme Fraiche and Herbs 
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Yield:
3 servings
Ingredients:
Amount Ingredient
1 kg Fresh New Zealand Greenshell mussels, (2lb 4oz)
150 ml Water, ( 1/4 pint)
150 ml Dry white wine, ( 1/4 pint)
5 x Black peppercorns
3 x Shallots, finely chopped
1 x Clove garlic, crushed
60 ml Creme fraiche, (4tbsp)
1/2 x Lemon, juice of
Knob of butter
1 pkt Waitrose Herbs for Fish, finely chopped
Instructions:
Instructions: Rinse the mussels, remove beards and discard any open mussels or those that do not close when tapped.

Simmer the water and wine with the peppercorns, shallots and garlic in a large covered saucepan for 10 minutes.

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.

Bring the cooking liquor to simmering point. Add creme fraiche, lemon juice, butter, herbs and pepper.

Ladle the sauce over the mussels and serve with crusty bread.

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

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