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Mussels with onions, apple and cider

Mussels with onions, apple and cider

 

I have always loved mussels - there are so many ways of cooking them. This is my latest idea - the flavor is intense.


Preparation time: 15 minutes
Cooking time: 10-12 minutes
Serves 2 as a main course or 4 as a starter

  • 1 kg (21/4 lb) mussels

  • 1 large onion, finely chopped or sliced

  • 1 tsp ground mace

  • 2 Tbsp olive oil

  • 1 garlic clove, minced

  • 1 tart green apple, such as Granny Smith, cored and finely chopped

  • 250 ml (9 fl oz) cider

  • 2 bay leaves

  • Black pepper, sugar and lemon juice to taste

  • 2 Tbsp creme fraiche or soured cream

  • 2 Tbsp chopped fresh parsley

  1. Wash and scrub the mussels, discarding any which are damaged or which do not close when tapped sharply. Pull off any beards.

  2. Cook the onion with the mace in the oil in a large pan until softened, then add the garlic and apple. Add the cider and bay leaves. Bring to a rapid boil.

  3. Stir in the mussels, cover the pan and cook over a very high heat for about 3 minutes, shaking the pan occasionally, until the mussels have all opened. Discard any that have failed to do so. Spoon the mussels into warmed serving bowls while the pan is still on the heat - this starts the sauce reducing quickly.

  4. Continue to boil the liquor quickly until reduced by about half, then remove from the heat and season with pepper, sugar and a squeeze of lemon juice. Discard the bay leaves, then whisk in the creme fraiche or soured cream and parsley.

  5. Spoon the sauce over the mussels and serve immediately, with plenty of crusty bread to mop up the sauce.

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