Moules au Cidre (Mussels in Cider)
An absolutely gorgeous starter - steamed mussels and cider are a perfect flavour combination!
Servings: 4 yield(s)
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Ingredients
  • 1 kg live mussels (scrubbed & de-bearded)
  • 500 ml dry cider
  • 6 shallots (peeled & finely chopped)
  • 6 tbsp double cream
  • black pepper (freshly ground)
  • crusty bread (to serve)
Instructions
  1. Discard any mussels with broken shells or any that refuse to close when tapped.
  2. In a large pan pour the cider, add the shallots and season with pepper. Bring to the boil for 2 minutes.
  3. Add the mussles to the pan and cover with a lid. Cook on a high heat for about 5 minutes, shaking the pan occasionally until the shells have opened.
  4. Remove the mussels from the pan with a slotted spoon and keep warm.
  5. Strain the remaining liquid through a muslin-lined sieve into a saucepan. Bring to a boil and simmer for 8-10 minutes or until it has reduced by half. Stir in the cream and add the mussels and cook for 1 minute to reheat the shellfish.
  6. Serve immediately with a fresh baguette, enjoy!