1 tbspolive oil4large golden shallots, finely chopped3thyme sprigs200 mldry apple cider1 kgblack mussels, scrubbed, beards removed200 mlpouring creamTo serve:crusty sourdough bread and French butter
Heat olive oil in a saucepan over medium heat, add shallot and thyme and cook until tender (5-10 minutes). Add cider, bring to the simmer, add mussels, increase heat to high, cover and cook, shaking pan occasionally, until mussels open (3-5 minutes). Season to taste, add cream, stir until mussels are well coated, and serve hot with crusty sourdough bread and French butter.
This recipe is from the July 2012 issue of Australian Gourmet Traveller.