Mussels with Somerset Cider and Mustard
You can take the girl out of Somerset but…….
2 kg mussels, scrubbed well and beards removed
50 g butter
handful of celery leaves, chopped
3 shallots, finely chopped
2 tablespoons grainy mustard
500ml good dry Somerset cider
500ml crème fraiche
Freshly ground black pepper
Freshly grated nutmeg
1 small bunch dill, chopped
Discard any mussels that haven’t opened or any that are broken. Melt the butter in a large enough pan to hold all the mussels. Add the shallot and celery leaves and cook gently for 5 minutes or until softened but not coloured.
Add the cider to the pan and bring to the boil. Add the mussels and cover the pan. Cook for 3-4 minutes, shaking the pan occasionally until the mussels have opened.
Tip the mussels into a large colander, set over a bowl discard any mussels that haven’t opened) Strain the mussel liquor through muslin or a very fine sieve into a clean pan and place the mussels in a serving dish.
Put the pan back on the heat and add the mustard, crème fraiche and bring to a boil. Season with salt, pepper and nutmeg. Sprinkle with the chopped dill and pour over the mussels. Serve with lots of toasted chunks of bread.