‘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

Ingredients

Method

  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.

Similar Recipes

Yeo Valley Organic festive pudding alternative

Iced Festive Bombe

  • 1 hr
  • Serves 6
  • Vegetarian

Spinach Soup

  • 15 mins
  • Serves 2
  • Vegetarian
  • Gluten Free

Keep up with everything happening in the valley...

...including upcoming events, recipes, competitions and more. Just pop your email address in below:

By signing up, you’re confirming that you’re over 18 and would like us to send you our newsletters and offers by email. Remember, we’ll never pass on your information (unless you’ve specifically asked us to). Check out our Privacy Policy for more info.