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Mussels with cider recipe

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Ingredients

Adjust Servings:
1 tbsp Olive Oil or rapeseed oil
1 Shallot , peeled and sliced
2 Garlic cloves, peeled and crushed
1 Bay Leaf
1 grated Lemon Juice and zest
1 tbsp Brandy (optional)
200 ml Dry Cider
1 kg Mussels , washed, beards removed (discard any that are open)
handful of flat-leaf Parsley , chopped
Salt
Black Pepper
To Serve
Crusty Bread

Mussels with cider recipe

  • Serves 2
  • Medium

Ingredients

  • To Serve

Directions

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This is my take on a classic moules marinière and more refreshing than the original. The sweetness of the cider works with the briny juiciness of the mussels. Get the fishmonger to remove the beards for you, and cook them soon after you get on board.

Steps

1
Done

Heat the oil in a large, deep pan. Add the shallot, garlic, bay leaf, lemon zest and seasoning, and cook for 2–3 minutes until softened. Add the brandy, if you’re using it, and cook until the liquid has evaporated.

2
Done

Pour in the cider and let it boil for a minute or two to let the alcohol burn off. Add the mussels and give it all a good stir. Cover with a lid to let the mussels steam and cook for 3–4 minutes until the shells have opened, giving the pan a good shake every now and again.

3
Done

Discard any that do not open. Add the lemon juice, parsley and a grind of pepper, stir well and serve in deep bowls with crusty bread.

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