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Steamed mussels with cider, spring onions & cream

Steamed mussels with cider, spring onions & cream

A star rating of 4 out of 5.4 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 2

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

Nutrition: per serving
NutrientUnit
kcal586
fat27g
saturates14g
carbs19g
sugars8g
fibre1g
protein59g
salt3.4g
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Ingredients

  • 900g live mussel
  • 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

Method

  • STEP 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.

  • STEP 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.

  • STEP 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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A star rating of 4 out of 5.4 ratings
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