Mussels in cider
( SERVES 4 )
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|1 tbsp||Olive oil|
|3||Shallots, (finely diced)|
|2 cloves||Garlic, (finely chopped)|
|2 cups||Cider, (500ml)|
|1 tsp||Fresh thyme|
|1 cup||Potato, (peeled and diced)|
|1||Freshly ground black pepper, (to season)|
|1||Parsley, (to garnish)|
|1||Fresh thyme, (to garnish)|
- Heat a large saucepan. Add the olive oil then the shallots and garlic and stir for 2-3 minutes or until the shallots have softened. Pour over a cup of cider.
- Add the thyme and the potatoes. Cook for 10 minutes or until the potato is tender. Set aside.
- Scrub the mussels thoroughly and remove any beards.
- Turn the heat up to high, add the mussels to the saucepan with the remaining cider, put on a lid and let steam for five minutes before serving with the potatoes, freshly ground pepper and a sprinkling of parsley and fresh thyme.
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