Mussels with apple cider
serves
4
Mussels with Irish Cider
Here is the most simple and fast mussel recipe that is easy to replicate as a mid-week meal. This dish is best accompanied with home-made soda bread and a glass of apple cider.
Ingredients (6)
- 50g unsalted butter
- 4 eschalots, thinly sliced
- 1 cup (250ml) apple cider
- 1kg pot-ready mussels
- 100ml pure (thin) cream
- Flat-leaf parsley leaves, to serve
Don't forget you can add these ingredients to your Woolworths shopping list.
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1.Melt butter in a large saucepan with a lid over medium heat. Cook eschalot, stirring, for 2-3 minutes until softened but not coloured. Add cider and bring to the boil.
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2.Add mussels and cover pan with the lid. Reduce heat to low. Cook for 4-5 minutes, shaking pan occasionally, until all mussels have opened (discard any that don’t open).
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3.Add cream and stir to combine. Cook for a further 1 minute to warm through.
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4.Divide mussels and cider sauce among serving bowls. Top with parsley to serve.
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