Name: Cider and Creamy Mussels
Total time: 20 min
Yield: Serves 2
Cuisine: French

Ingredients

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!

STEP 1
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!
STEP 2
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.
STEP 3
Add the garlic, chives, Dijon mustard, salt and pepper into the pan and stir.
STEP 4
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!
STEP 5
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.
STEP 6
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!
STEP 7
Enjoy :)

Cider and Creamy Mussels