Mussels in Cider
Sweet juicy mussels are always a treat and cooking them in a creamy apple cider sauce just makes them even better.
How long will it take?
What’s the serving size?
What do I need?
- 1 kg mussels, beards removed
- 1 tbsp olive oil
- 50 g unsalted butter
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 2 Granny Smith apples, peeled and diced
- 400 mL apple cider
- 200 mL cream
- 1 tbsp Dijon mustard
- ¼ cup flat leaf parsley, chopped, plus extra for garnish
- Sea salt and freshly ground black pepper
How do I make it?
- Place a large heavy based saucepan over medium heat. Add oil, butter, onion, garlic and apple. Sauté until the apple has started to soften.
- Increase heat to high and add cider, cream, mustard and a pinch of salt and pepper. Bring to the boil and add the mussels. Cover with a lid and cook for 3 minutes, shaking the pan a few times during cooking.
- Discard any mussels that have not opened. Stir through parsley and taste for seasoning.
- Divide mussels between bowls and drizzle sauce over the top. Scatter with parsley and serve.