Greenshell Mussels in Cider

Greenshell Mussels in Cider
  • 2kg greenshell mussels
  • 30mL olive oil
  • 100g shallot, finely diced
  • 50g garlic, thinly sliced
  • 330mL apple cider
  • 1 lemon, juiced
  • 100mL cream
  • 50g butter
  • 20g parsley, roughly chopped
  1. Clean mussels and remove beards.
  2. Place a large pan on a medium heat. Add olive oil, garlic and shallots. Cook gently until soft but not coloured.
  3. Add mussels and turn to a high heat. Add cider and cover with a lid to steam.
  4. The mussels will take 4-8 minutes to open. Remove mussels and place them into a serving dish as they open to prevent them from being over-cooked and turning chewy.
  5. Once all mussels have been removed, add lemon juice, cream, butter, parsley and bring sauce to the boil.
  6. Pour sauce over the opened mussels.
  7. Serve immediately with crusty bread to soak up the sauce at the bottom.