Creamy Mussel Pot with a Roast Butternut and Bean Sprout Salad

Average Rating 4.7

These garlic and onion flavoured mussels are cooked in a delicious creamy sauce and taste great served with a butternut and bean sprout salad

  • Serves 4
  • |
  • Preparation Time: 10 mins
  • |
  • Cooking Time: 30 mins
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Ingredients

  • • 25 g Stork margarine
  • • 1 small onion, chopped
  • • 1 sachet Knorr Fresh Ideas Macaroni Alla Mamma
  • • 125 ml cream
  • • 50 g Cheddar cheese
  • • 700 g roasted butternut
  • • 100 g rocket leaves
  • • 1 garlic clove, crushed
  • • 1 litre milk
  • • 200 g mussels
  • • Juice of 1 lemon
  • • 250 g rice
  • • 50 g bean sprouts

Instructions

  1. Heat Stork margarine in a pot and sauté garlic and onion
  2. Add milk and Knorr Fresh Ideas Macaroni alla Mamma sachet contents to the mixture
  3. Stir well
  4. Add the mussels and simmer for 15 min stirring occasionally
  5. Add the cream
  6. Add lemon juice and just before serving add cheese
  7. Spoon into small ramekins or mussel pots and serve with rice
  8. Arrange rocket leaves on a platter, top with butternut chunks and sprinkle with bean sprouts to accompany the mussel pots and rice