Olive Magazine
Mussels with Cider Cream Recipe

Mussels with cider cream

Published: December 19, 2014 at 2:30 pm
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  • Preparation and cooking time
    • Total time
  • Easy
  • Serves 6

This recipe is a twist on a classic moules mariniere but instead of using white wine for the creamy sauce, it uses cider. Try this easy mussels starter at you next dinner party

Nutrition:
NutrientUnit
kcal142
fat7.8g
carbs3.8g
fibre0.2g
protein12.8g
salt0.81g
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Ingredients

  • 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

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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