4 – 6
- 2 kg mussels
- 1 onion, thinly sliced
- 1 tbsp butter,
- 1 bay leaf,
- 2/3 cup dry apple cider,
- 2/3 cup crème fraîche and a handful of chopped parsley.
- To prepare the mussels, clean them using plenty of cold water. Pull out the fibrous beards and scrub off any barnacles. Toss any that have cracked or broken shells or that do not close when lightly squeezed.
- In a large pot, soften the onion over low heat with the butter and bay leaf. When the onion is soft and translucent, add the cider followed by the cleaned mussels.
- Increase the heat to high, cover the pan and cook for 3–4 minutes or until the mussels open, shaking the pan a few times to help them cook evenly.
- At the end of the cooking time, remove the bay leaf and sprigs of thyme (if used) and discard any mussels that have not opened. Stir in the crème fraîche and serve immediately, with a sprinkling of chopped parsley.