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  • butter
  • 2 shallots
    finely sliced
  • 1 clove garlic
    sliced
  • 150ml dry cider
  • 2kg mussels
    cleaned (discard any that will not close when tapped on the sink)
  • 100ml single cream
  • a small bunch flat-leaf parsley
    chopped
  • 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.

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