These mussels are great served with crusty sourdough bread. White wine or even beer make fine substitutes for the cider.
- 1 tbsp olive oil
- 4 large golden shallots, finely chopped
- 3 thyme sprigs
- 200 ml dry apple cider
- 1 kg black mussels, scrubbed, beards removed
- 200 ml pouring cream
- To serve: crusty sourdough bread and French butter
- 1Heat 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 .
Drink Suggestion: Cidre bouché from Normandy, or funky farmhouse cider. Drink suggestion by Max Allen