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.