Steamed mussels with cider, spring onions & cream

Steamed mussels with cider, spring onions & cream

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Cooking time

Prep: 20 mins Cook: 10 mins

Skill level

Easy

Servings

Serves 2

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

Nutrition and extra info

Nutrition info

Nutrition per serving

kcalories
586
protein
59g
carbs
19g
fat
27g
saturates
14g
fibre
1g
sugar
8g
salt
3.4g

Ingredients

  • 900g live mussels
  • small knob of butter
  • 8 spring onions, chopped into 2cm pieces
  • 2 garlic cloves, thinly sliced
  • 250ml cider or perry
  • 4 thyme sprigs
  • 150ml single cream
  • 25g flat-leaf parsley, chopped
  • crusty bread, to serve

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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/.

Recipe from Good Food magazine, May 2012

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Comments

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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
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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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