- 1kg rope-grown mussel
Once regarded as the poor relation of the shellfish family because of their small size and…
- 25g unsalted butter
- 2 small red onions, thinly sliced
- 1 garlic clove, chopped
- 150ml dry cider
Cider is an alcoholic beverage made from the fermented juice of apples. Apple orchards were…
- 2 tsp finely chopped sage
Popular in both Italian and British cookery, sage has long, grey-green leaves with a slightly…
- 150ml half-fat crème fraîche
Prepare the mussels. Scrub them to remove any barnacles and pull away the beard, then discard any that are damaged or won’t close when tapped.
Melt the butter in a large pan and cook the onions for 3-4 mins, then add the garlic. Pour the cider over and sprinkle in the sage, then bring to the boil. Turn the heat down to a simmer and cook until reduced by half.
Add the mussels, cover and cook over a medium heat (shaking the pan occasionally) for 3-4 mins until they have opened. Lift the mussels into a bowl and keep warm.
Bubble the cooking liquid in the pan for 2 mins, then carefully blend in the crème fraîche. Heat through and pour over the mussels to serve.