Mussels in Cider & Cream

Serves 4

You’ll need:

• 1.75kg mussels
• 150 ml Pearson’s Dry Cider
• 30g butter
• 2 garlic cloves, finely chopped
• 4 or 5 spring onions, chopped
• A few thyme sprigs and a couple of bay leaves
• 120ml double cream
• Good handful wild sorrel leaves, coarsely chopped, or 200g baby spinach leaves, washed
• Salt and black pepper
• Crusty bread, to serve

How to make it:

1. Rinse the mussels well under cold running water.
2. Discard any that stay open when tapped or squeezed.
3. Remove beards and scrape away any barnacles, then give them a final rinse.
4. Melt the butter in a large lidded pan over a medium heat.
5. Add the garlic, spring onions, thyme and bay leaves.
6. Cook gently until softened and fragrant.
7. Tip in the mussels and pour over the Pearson’s Dry Cider.
8. Turn up the heat, clamp on the lid and steam for 3–4 minutes, shaking the pan occasionally.
9. When the mussels have opened, pour in the double cream and add the sorrel or spinach.
10. Take off the heat and season to taste with salt and black pepper.
11. Spoon the mussels and broth into warm bowls and serve immediately with plenty of crusty bread for dunking.