Mussels in Cider
- 2kg mussels in shell
- 2 tbsp olive oil
- 1 red onion, peeled and finely chopped
- 2 garlic cloves, peeled and finely chopped
- 350ml off-dry apple cider
- 200ml cream
- 2 tbsp chopped parsley
- freshly ground black pepper
Scrub the mussels clean and discard any which remain open.
Heat the oil in a large, heavy-based pan and sauté the onions and garlic over a gentle heat until translucent.
Add the cider and bring to a simmer.
Lower the heat and slowly add the cream. Turn heat up to high and tip in the mussels. Cook with a lid on until mussel shells open, then transfer to serving bowls (discard any which remain closed).
Taste the liquor left in the pan, add salt if necessary, pepper and parsley.
Serve hot with chunks of fresh bread to soak up the juices.