- 900g live mussel
Once regarded as the poor relation of the shellfish family because of their small size and…
- small knob of butter
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- 8 spring onion, chopped into 2cm pieces
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 is an alcoholic beverage made from the fermented juice of apples. Apple orchards were…
- 4 thyme sprigs
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
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. 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.
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/.