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Mussels cooked in a Cider Cream with Shallots and Garlic

Recipe

Serves 4

1kg of fresh mussels
100g of peeled shallots
20g of garlic peeled and sliced
1 tbsp sunflower oil
300ml double cream
100ml Kentish cider
Bunch of fresh parsley
50g of unsalted butter
20ml Pernod
Loaf of crusty bread

Wash the mussels and set aside, try to pull out the beards, this is the small fluffy looking part that is attached to the inside of the mussel, these must be removed.

Slice the shallots and chop the garlic, then take a large pot and put it on a medium to high heat, add 1 tablespoon of sunflower oil then the shallots and garlic, cook for 1 minute then pour in the Pernod. Add the mussels and the cider, then put a lid on the pot and cook for about 4-5 minutes just until the mussels open up, at this point strain the liquid away into a second pot. Add the cream to the liquid and boil until it reduces slightly and begins to thicken to form your sauce. Add the sauce to your mussels and serve with crusty bread to soak up the extra sauce.

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