Steamed Mussels with Cider, Spring Onion & Cream
- 900g Mussels
- Small knob of butter
- 8 spring onions, chopped into 2 cm 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
How to cook
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.
2. 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.