Steamed Mussels With Cider, Spring Onions & Cream
This delicious recipe for cider-steamed mussels combines the briny freshness of live mussels with the sweet tang of cider, creating a mouthwatering dish perfect for a special meal or any weeknight. The creamy sauce infused with garlic, thyme, and parsley enhances the flavors of the tender mussels, making it a delightful seafood dish to savor with a side of crusty bread.
— Constant Cookbook
Ingredients
- 900g live mussels
- small knob of butter
- 8 spring onions , chopped into 2cm pieces
- 2 garlic cloves , thinly sliced
- 250ml cider or perry
- 4 thyme sprigs
- 150ml single cream
- 25g flat-leaf parsley , chopped
- crusty bread , to serve
Instructions
- Wash the mussels in a colander to remove any dirt and grit. Pick through them, removing any stringy ‘beards’ from the shells. If any of the mussels are slightly open, tap them on the work surface to see if they close (which means they are still alive) and discard any that remain open.
- Melt the butter in a large heavy-based saucepan. Sauté the spring onions and garlic over a high heat for 1 min before pouring in the cider or perry. Add the thyme and the mussels, cover and cook for 3-4 mins or until the mussels start to open. Add the cream, season and stir in the parsley.
- Divide the mussels between bowls. Pour over the sauce and any spring onions left in the pan. Serve with crusty bread to mop up the juices/.
Cook Time
10M
Prep Time
PT20M
Yield
Serves 2
Nutrition
- Calories: 586 calories
- Fat Content: 27 grams fat
- Saturated Fat Content: 14 grams saturated fat
- Carbohydrate Content: 19 grams carbohydrates
- Sugar Content: 8 grams sugar
- Fiber Content: 1 grams fiber
- Protein Content: 59 grams protein
- Sodium Content: 3.4 milligram of sodium
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