Cornish Food Market

Mussels in Cider

Method

Recipe courtesy of Luke Honey
(http://www.lukehoney.typepad.com/the_greasy_spoon)

A traditional British version using cider, instead of white wine. Adjust quantities according to the number of people being fed!

1. If you're buying fresh mussels, it's important that they are prepared carefully. First, throw out any mussels which are open, or even slightly open. Scrub the mussels with a brush to remove the "beards' and the "tufts" that you will see growing out of the closed shells. Next, soak the mussels in a basin of fresh water for a few hours, to remove any sand or grit. Take them out, put them into a colander, and place them under a running tap. 2. Sauté some chopped shallots in a large pan with a bay leaf and a sprig of thyme. Add the crushed garlic clove. Next, pour in a bottle of dry cider. Bring to the boil, and evaporate the alcohol.
3. Once the mussels have been properly washed and cleaned, add them to the pan, cover tightly, and boil them over a high heat, shaking the pan all the time as they cook. After about five minutes, the mussels should be ready. Throw out any mussels which have not opened.
4. Strain the liquor into another pan, and add a dollop of double cream. Double cream is less likely to curdle than single cream. Stir it around, and cook it down for a minute or so. Season with a decent sea salt and black pepper, and then pour it back over the mussels.
5. Garnish with lots of chopped fresh parsley and serve with fresh crusty
bread.

Ingredients

Shallots, chopped
Bay leaf
Sprig of fresh thyme
1 garlic clove
Bottle of dry cider
Mussels
Double cream
Fresh parsley
Sea salt and freshly milled pepper, to taste