Mussels with cider cream

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

📝 Ingredients

• butter
• 2 shallots finely sliced
• 1 clove garlic sliced
• 150 ml dry cider
• 2 kg mussels cleaned (discard any that will not close when tapped on the sink)
• 100 ml single cream
• a small bunch flat-leaf parsley chopped
• to serve crusty bread

👨‍🍳 Instructions

1. 1Heat a knob of butter in a very large pan and cook the shallots and garlic for a couple of minutes.
2. 2Add the cider and mussels, put on a lid and leave for 3-4 minutes, shaking the pan regularly, until the mussels have opened.
3. 3Discard any mussels that have not opened.
4. 4Stir in the cream and parsley and heat through.
5. 5Season well and serve in bowls with crusty bread.