Mussels cooked in a Cider Cream with Shallots and Garlic
Serves 41kg of fresh mussels
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.
Why not indulge now with this simple but delicious Autumnal recipe!