Steamed mussels with cider, spring onions & cream

Steamed mussels with cider, spring onions & cream

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(1 ratings)

Prep: 20 mins Cook: 10 mins

Easy

Serves 2
Steaming fresh 'moules' make the perfect sharing bowl - flavour with sweet cider, herbs and garlic

Nutrition and extra info

Nutrition: per serving

  • kcal586
  • fat27g
  • saturates14g
  • carbs19g
  • sugars8g
  • fibre1g
  • protein59g
  • salt3.4g
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Ingredients

  • 900g live mussel
    Mussels

    Mussels

    mus-sels

    Once regarded as the poor relation of the shellfish family because of their small size and…

  • small knob of butter
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 8 spring onion, chopped into 2cm pieces
    Spring onions

    Spring onion

    sp-ring un-yun

    Also known as scallions or green onions, spring onions are in fact very young onions, harvested…

  • 2 garlic clove, thinly sliced
  • 250ml cider or perry
    Cider

    Cider

    si-der

    Cider is an alcoholic beverage made from the fermented juice of apples. Apple orchards were…

  • 4 thyme sprigs

    Thyme

    This popular herb grows in Europe, especially the Mediterranean, and is a member of the mint…

  • 150ml single cream
  • 25g flat-leaf parsley, chopped
  • crusty bread, to serve

Method

  1. 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.

  2. Melt the butter in a large heavy-based saucepan. Sauté 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.

  3. 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/.

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Comments (2)

missliza's picture

just made this, added bacon at the beginning and white wine instead of cider - delicious. will become part of my repertoire asap! really really lovely.

cheesewinecake's picture
5

I made this as a starter for a friend's engagement dinner and everyone loved it! I've made it since as a main course. Really easy to make and lovely flavours from the cider, I'd definitely recommend.

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