Cider Cream Mussels
1 Kg Omega Mussels
1 tsp Butter
2 cloves Garlic
250 ml Apple Cider
4 Sprigs Fresh Thyme
150 ml Cream
2 Spring onion shoots
2 Tbsp Italian Parsley
2 Tomatoes - seeds removed & diced
1/2 cup Watercress (Optional)
Crusty Bread to Serve
Open the mussel pouch, drain into a colander to rinse under water. Small brown threads may be sticking out from between some of the mussel shells, this is the beard of the mussel. Grasp the beard and pull it out.
Melt the butter in a large heavy based saucepan. Saute the garlic over a medium heat for 1 minute before pouring in the cider, bring to the boil.
Add the thyme and the mussels, cover and cook for 2-3 minutes until mussels are heated through.
Add the cream, season and stir in the parsley, spring onion and tomato.
Place the mussels on a large platter or divide mussels between bowls. Pour over sauce and sprinkle the watercress over the top.
Serve with crusty bread to mop up the sauce.
Recipe supplied by Chef Andrew Brown