Mussels with cider cream
Serves 6
Easy
Total time:
This recipe is a twist on a classic moules mariniere but instead of using white wine for the creamy sauce, it uses cider. Try this easy mussels starter at you next dinner party
Skip to ingredients
Showing items 1 to 3 of 6
- butter
- 2 shallotsfinely sliced
- 1 clove garlicsliced
- 150ml dry cider
- 2kg musselscleaned (discard any that will not close when tapped on the sink)
- 100ml single cream
- a small bunch flat-leaf parsleychopped
- to serve crusty bread
Nutrition: per serving
- kcal142
- fat7.8g
- carbs3.8g
- fibre0.2g
- protein12.8g
- salt0.81g
Method
step 1
Heat a knob of butter in a very large pan and cook the shallots and garlic for a couple of minutes. Add the cider and mussels, put on a lid and leave for 3-4 minutes, shaking the pan regularly, until the mussels have opened. Discard any mussels that have not opened. Stir in the cream and parsley and heat through. Season well and serve in bowls with crusty bread.
