Serves 4 as a starter or 2 as a main
900g fresh mussels
3 shallots, peeled and sliced
2 garlic cloves, crushed
4 tbsp fresh thyme leaves
250ml Irish cider
300ml double cream
Salt and black pepper
3 tbsp fresh parsley, chopped
- Wash the mussels in a colander to remove any dirt or grit. Pick through them and remove the stringy “beards” from the edges. Discard any that remain open when tapped on the counter.
- Place the butter in a large pot over a medium-high heat. Cook the shallots and garlic for one minute, then add the cider and fresh thyme and stir together.
- Add the mussels, place the lid on the pot and cook for 3-4 minutes until the mussels start to open. Gently stir the mussels to bring the bottom ones up to the top and place the lid on for another 1-2 minutes.
- Add the cream, some seasoning and the parsley and stir to combine.
- Carefully spoon the mussels into bowls, discarding any that are closed. Pour the sauce and onions left in the pan over the top of the mussels and serve with crusty bread.
Per serving: 370kcals, 18.9g fat (9.6g saturated), 21.7g carbs, 8.5g sugars, 28.1g protein, 1.3g fibre, 0.78g sodium