Serves 4
1 Tbs olive oil
3 shallots, finely diced
2 cloves garlic, finely chopped
2 cups (500ml) cider
1 tsp fresh thyme
1 cup peeled and diced potato
2 kg mussels
Freshly ground black pepper
Parsley and fresh thyme to garnish
Heat a large saucepan. Add the olive oil then the shallots and garlic and stir for 2-3 minutes or until the shallots have softened. Pour over a cup of cider.
Add the thyme and the potatoes. Cook for 10 minutes or until the potato is tender. Set aside.
Scrub the mussels thoroughly and remove any beards. Turn the heat up to high, add the mussels to the saucepan with the remaining cider, put on a lid and let steam for five minutes before serving with the potatoes, freshly ground pepper and a sprinkling of parsley and fresh thyme.
NB. If any mussels haven't opened, remove those that have to serving bowls and continue cooking the unopened ones for a further minute or two.
Mussels in cider
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