Mussels with Cider and Garlic Sauce

cook 20 mins
Tags: Quick eats
  • 1 kg (2 lb) live mussels
  • 15 g (1/2 oz) butter
  • 1 garlic clove, chopped
  • 100 ml (3 1/2 fl oz) dry cider
  • 2 tablespoons double cream
  • 1 tablespoon chopped thyme leaves
  • salt and pepper
  • crusty bread, to serve
  • Wash the mussels under cold running water and discard any that are open or don't shut when tapped. Pull off any fibrous 'beards' and remove any barnacles, then rinse again.
  • Heat the butter in a large saucepan, add the garlic and cook gently for 1 minute. Tip in the mussels and add the cider. Bring to the boil, then cover and cook for 3–4 minutes, shaking the pan occasionally until the mussels have opened.
  • Using a slotted spoon, transfer the mussels to 2 warm serving bowls, discarding any that remain closed. Reheat the pan juices, add the cream and thyme and season. Pour over the mussels and serve with plenty of crusty bread.
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