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
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/.