Ingredients
- 250g plump mussels
- 10cl double cream
- 1 wine glass of sweet cider
- 1 apple – finely chopped
- 1 onion – finely chopped
- Fresh parsley – roughly chopped
- Knob of butter
Preparation
Discard any mussels that are open. Remove the weedy beards from the rest.
Gently fry the onion and apple pieces in a little olive oil and butter for two or three minutes until the onion is golden and starts to go transparent.
Turn up the heat, but don’t let the onions burn! When the pan is hot splash in a little of the cider, add the mussels and cover the pan.
Once most of the mussels are open add the rest of the cider and cook for a couple of minutes longer.
Remove the mussels from the pan and place them in a serving dish.
Add the cream and a little parsley to the cider and reduce until thick and creamy. Season well and taste.
Pour the source over the mussels, sprinkle with parsley and serve.
