Cider and Creamy Mussels
Member recipe by rosebraisby
- 1kg Mussels - scrubbed and bearded. (bearded is the posh word meaning to remove the funny looking stuff mussels use to attach themselves to rocks)
- 300ml of single cream
- A pinch of chives (fresh or dry)
- 1tsp Dijon Mustard
- A bit of salt and black pepper
- 1 garlic clove peeled and crushed
- 3 shallots diced or sliced finely
- small knob of butter
- Secret ingredient: 500ml bottle of Kopparberg mixed fruits cider (adds fruity flavours and intense colour!)
- Serve with: A warm French stick with plenty of butter to mop up the lashings of the sexy sauce!
- Rinse the mussels in cold water thoroughly. If any of the mussels are open, tap it, if it do not close throw it away as it means it is dead :( .... poor guy!
- Melt the butter in a large pan, then throw in the shallots. After approx 2 minutes whack up the heat to the max and add the mussels and 150ml of the cider.
- Add the garlic, chives, Dijon mustard, salt and pepper into the pan and stir.
- Place the lid on the pan and cook those babies for 5 - 8 minutes until all the mussels have opened. If any of the mussels are still closed throw them in the bin as they won't do your stomach much good!
- Serve the mussels in bowls and place a large bowl in the middle of the table to place your empty shells after eating those tasty buggers.
- f you want to look like you really know what you're doing, break a mussel shell in half and use it as a spoon to eat your mussels. After all, it's what the French do!
- Enjoy :)
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