900g /2 lb Fresh Mussels
2 shallots peeled and sliced
2 Cloves Garlic crushed
4 Sprigs of fresh thyme
50g/2 oz Butter
250 ml/ 9floz Good scrumpy cider or perry
300 ml/ ½ pt Double Cream
25g/1oz Fresh Parsley
- Steamed Mussels with Cider and Cream
- Cook time: 20min
- Difficulty: easy
- Serves: 4
Wash the mussels in a colander to remove any dirt or grit. Pick through them and remove the stringy lip from the edges. This is the bit the mussel uses to hold onto the edges of the ropes as they grow.
Place the butter in a large pan and sauté the shallots and garlic for one minute before adding the cider. Then add the fresh thyme and mussels, place the lid on the pan and cook for 3 to 4 minutes, until the mussels start to open. Add the cream and seasoning and chop the parsley roughly and add to the pan stirring with a wooden spoon.
Place the mussels in to the bowls and pour the sauce and onions left in the pan over the top of the mussels and serve.