MUSSELS COOKED IN CIDER

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PREP TIME 10 minutes
COOK TIME 15 minutes
SERVES 4-6

INGREDIENTS

1kg raw mussels, cleaned and debearded

1 red capsicum, diced

2 shallots, thinly sliced

2 cloves garlic, thinly sliced

30g butter

½ bunch parsley, finely chopped

1 cup cider

½ cup cream

Juice of ½ lemon

Sourdough, to serve

METHOD

Step 1 

Heat a large sauté pan over medium heat. Add the butter, then sauté the diced capsicum, sliced shallots, and garlic until softened and fragrant.

Step 2

Add the cleaned mussels to the pan, stirring gently. Cover the pan with a lid and cook for 9-10 minutes, or until the mussels open (discard any that remain closed).

Step 3

Once the mussels have opened, pour in the cider and let it reduce slightly. Stir in the cream, half of the chopped parsley, and the lemon juice. Allow the sauce to thicken slightly, coating the mussels in the creamy mixture.

Step 4

Transfer the mussels and sauce to a large serving dish. Garnish with the remaining parsley and serve with crusty sourdough on the side for soaking up the sauce.