‘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.
Ingredients
- 15g Yeo Valley Organic Butter
- 50g Bacon, diced
- 450g Brussel sprouts, washed and quartered
- 1 Shallot (sliced)
- 250ml Chicken or vegetable stock
- 100ml White wine
- 100ml Yeo Valley Organic Double Cream
- 20g Kale, picked and washed
- ½ Lemon, juiced
- Salt and pepper
Try it with...
Method
- Melt the butter in a large sauce pan.
- Add the bacon and shallots, then cook for 5 minutes.
- Mix in the sprouts and fry on a high heat for 2 minutes.
- Add the stock and white wine to the pan, and boil until the liquid has reduced by 1/3.
- Add the double cream and kale and cook for a further 2 minutes and until the sauce coats the back of a spoon.
- Season with salt, pepper and lemon juice.
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