Holiday-at-home recipe for 2 people, takes only 10 mins; recipe has mussel, butter, spring onion, garlic clove, cider, thyme, single cream, flat-leaf parsley and crusty bread.
Steamed mussels with cider, spring onions & cream
Course: Holiday-at-home
Servings
2
servings
Prep time
20 mins
Ingredients
- Flat Leaf Parsley: 25g flat-leaf parsley, chopped
- Garlic Clove: 2 garlic cloves, thinly sliced
- Spring Onion: 8 spring onions, chopped into 2cm pieces
- Butter: small knob of butter
- Thyme: 4 thyme sprigs
- Mussel: 900g live mussel
- Crusty Bread: crusty bread, to serve
- Single Cream: 150ml single cream
- Cider: 250ml cider or perry
Directions
- Wash the mussels in a colander to remove any dirt and grit. Pick through them, removing any stringy 'beards' from the shells. If any of the mussels are slightly open, tap them on the work surface to see if they close (which means they are still alive) and discard any that remain open.
- Melt the butter in a large heavy-based saucepan. Saute the spring onions and garlic over a high heat for 1 min before pouring in the cider or perry. Add the thyme and the mussels, cover and cook for 3-4 mins or until the mussels start to open. Add the cream, season and stir in the parsley.
- Divide the mussels between bowls. Pour over the sauce and any spring onions left in the pan. Serve with crusty bread to mop up the juices/.
