The flavour combination of cider with the mussels for me is a perfect one.
The west coast of Canada has some amazing apple orchards that produce a very unique tasting cider that is being used more in restaurants all over B.C. so please give this a try.
• 1 kg mussels, debearded
and scrubbed clean
• 1 clove garlic, finely sliced
• 2 tbsp of finely chopped shallots or onion
• 2 tbsp of diced apple
• 2 tbsp of diced celery
• 150 mL cider
• 2 tbsp Devon cream
• 3 sprigs of fresh thyme
• 1 small bunch fresh flat-leaf parsley, roughly chopped
1. Take a medium size pot that has a lid to fit and place it on a medium to high heat add the mussels to the hot pot with the garlic, apples, celery, thyme and cider. Cover with a lid and leave to steam for 3 to 4 minutes, or until the mussels have opened and are soft, juicy and delicious. Shake the pan occasionally.
2. When all of the mussels have opened, they’re ready. Transfer them to a large platter, leaving the juices behind in the pot. If any of the mussels have remained closed, throw those away, they’re no good.
3. Stir the Devon cream into the pan then let it come to the boil and bubble away for a couple of minutes. Add parsley and give the pan a jiggle then pour the sauce over your mussels and enjoy with crusty bread.