- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Serving: 2
Nutrition facts (per portion)
- Calories: 586
- Fat Content: 27g
- Saturated Fat Content: 14g
- Carbohydrate Content: 19g
- Sugar Content: 8g
- Fiber Content: 1g
- Protein Content: 59g
- Sodium Content: 3.4g
Steamed mussels with cider, spring onions & cream
- mussel - 900g live mussel
- butter - small knob of butter
- spring-onion - 8 spring onions, chopped into 2cm pieces
- garlic-clove - 2 garlic cloves, thinly sliced
- cider - 250ml cider or perry
- thyme - 4 thyme sprigs
- single-cream - 150ml single cream
- flat-leaf-parsley - 25g flat-leaf parsley, chopped
- crusty-bread - crusty bread, to serve
- 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/.
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.