Mussels with cider and cream
|2 kg||Mussels, in the shell, scrubbed|
|1||Onion, finely diced|
|2 cloves||Garlic, crushed|
|2||Bay leaves, fresh|
|1 tsp||Lemon, zest|
|1||Freshly ground black pepper, to season|
|1||Crusty bread, warmed, to serve|
- Tip the mussels into a large pot with a tight- fitting lid.
- Add the onion, garlic, bay leaves and cider. Put on the lid and turn the heat to high. After approximately 5 minutes depending on how intense the heat is on your stove or barbecue, lift the lid and remove all the opened mussels. Cover and keep warm while continuing to cook any mussels that haven't opened.
- When all are out of the pot, put into large bowls. Add the cream, lemon, pepper and parsley [if using]. Heat until boiling and reduce, then spoon over the mussels and serve with warm, crusty bread.
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