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Steamed mussels with creamy cider broth
Serves 4 Starters and mains
Ingredients
- 1kg fresh mussels
- 1tbsp olive oil
- 50g butter
- 1 leek, finely chopped
- 2 garlic cloves, peeled and crushed
- 1 medium Bramley apple, peeled and diced
- 400ml sweet cider
- 200ml single cream
- 2tsp Dijon mustard
- small bunch flat-leaf parsley
To serve
- crusty bread
Method
Wash the mussels and pull off any ‘beards’ that are attached at the end of the shell. Discard any mussels that are open and don’t close when lightly pinched together, and any with damaged shells. Place a large saucepan over a medium heat. Add the olive oil and butter. When the butter has melted and starts to bubble, add the leek, garlic and Bramley apple. Sauté until the leeks are tender and the apple has started to break down to a pulp.
Increase the heat and add the cider, cream and mustard, and season with salt and pepper.
Bring to the boil, then throwin the mussels. Stir around, then cover the pan with a tight-fitting lid.
Cook for 3 minutes, shaking the pan a couple of times, then check to see if the mussels have opened. If not, replace the lid and continue to cook for a further 1 minute, or until the mussels are all open.
Divide between bowls and scatter the parsley over. Discard any mussels that have refused to open. Serve hot, with crusty bread to mop up the creamy cider broth.
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