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Hardwood Furniture from Sustainable Sources



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Hardwood Furniture from Sustainable Sources

SEAFOOD SPAGHETTI with a CIDER SAUCE

Ingredients

• 2 x 200g packet seafood cocktail (mussels, squid, prawns, scallops) fresh or defrosted
• l 50ml (1/4 pint) dry cider
• 150g (5oz) button mushrooms, halved
• 150g (5oz) apple sauce
• 100g (3 1/2oz) reduced fat soft cheese with chives
• 100g (3 1/2oz) reduced fat creme fraiche
• salt and pepper

Method

1. Put the cider in a pan and bring to the boil, reduce the heat and simmer for 5 minutes.
2. Add the mushrooms and apple sauce, simmer for 5 minutes.
3. Add the soft cheese and shellfish, cover and cook for 5 minutes.
4. Remove from the heat and stir in the creme fraiche and season.
5. Serve with spaghetti or tagliarini.

NUTRITIONAL VALUES PER PORTION (APPROX) 223 Kilocalories; 20g Protein; 9g Fat; l2g Carbohydrate; 1g Fibre.

Serves 4

Seafood Spaghetti with a   Cider Sauce

 

With Kind Permission The Sea Fish Industry Authority.

 

 

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