Serves 2
1kg Mussels
2 Cloves of Garlic, diced
4 shallots, sliced
150ml Cider
100ml Double Cream
Flat Leaf Parsley, roughly chopped
Knob of Butter
Crusty Bread, to serve
Mussel Prep
1. Give the mussels a quick rinse with cold water
2. When taking a mussel if its open give it a tap with a knife or a surface, if it closes then it's fine to prepare. If it doesn't then you need to throw it away as the mussel is dead. Also if you find any mussels with a broken shell then discard them too.
3. Take a sharp knife knife and scrape off the barnacles (they are these white hard spots on the shell).
4. Then pull off the beard off the mussel. Use the knife if they are tough to remove (it is the brown/black hairy thing near the hinge of the mussel).
5. Repeat steps 2-4 with each mussel. Not all mussel will have barnacles or beards.
Cooking
1. Use a large pan and melt the melt butter and cook the garlic and shallots for 1-2 minutes until softened.
2. Then add the mussels to the pan and pour in the cider and give a quick stir. Place the lid of the pan and steam for about 5 minutes. The shells should have opened.
3. Add the cream and parsley and heat through for a couple of minutes.
4. Serve immediately with crusty bread. Have another bowl for the shells.
Tip
With the mussels they need to alive when you cook them for the best flavour. So that most of the mussels are alive when you prepare them put them in the fridge with a damp flannel over them. This gives them the moisture they need.
This is the fish course for my 4 Course Movember meal please please please donate to the cause :
Movember Donation Page
