‘Mussel’ Sprouts

Hold the fish, we’re feeling festive! Chef Ali has worked her magic on the humble brussel sprout in her take on muscles with a creamy, white wine sauce.

  • 20 mins
  • Serves 6
  • Beginner



  1. Melt the butter in a large sauce pan.
  2. Add the bacon and shallots, then cook for 5 minutes.
  3. Mix in the sprouts and fry on a high heat for 2 minutes.
  4. Add the stock and white wine to the pan, and boil until the liquid has reduced by 1/3.
  5. Add the double cream and kale and cook for a further 2 minutes and until the sauce coats the back of a spoon.
  6. Season with salt, pepper and lemon juice.

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