Mussels with Somerset Cider and Mustard

Mussels with Somerset Cider and Mustard

You can take the girl out of Somerset but…….
Serves 6

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
Sea salt
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.

From archive of my Cheat’s Dinner Party column Stella Magazine 6th January 2009

This entry was posted in December, February, Fish & Shellfish, January, Lunch, Mains, March, November, October. Bookmark the permalink.

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