Creamy mussels with cider

By Aletta Lintvelt | Published 18 October 2011

Fresh mussels are the best - you can taste the sea!

If you can get hold of fresh mussels, you can taste the ocean in this sauce.

You need (Serves 6)
• 1 small red onion, finely chopped
• 2 garlic cloves, finely chopped
• ½ cup cider
• 2 kg uncooked black mussels, cleaned, or frozen mussels that have been defrosted completely
• 1 small tub of cream (100 ml)
• ½ cup parsley, finely chopped
• zest and juice of 1 lime

Here’s how
1 If you’re using fresh mussels, throw away the ones that are broken and the ones that don’t close when you pick them up. Rinse very well.
2 Heat the butter in a large potjie or pan over moderate heat and sweat the onions and garlic until they’re soft.
3 Keep the heat at a moderate temperature, add the cider and cover it with the lid. As soon as it starts to steam, add the mussels and put the lid back on. After 5 minutes (or as soon as the mussels have opened) remove from the heat. Don’t cook the mussels any longer once they’ve opened.
4 Discard any mussels that haven’t opened. Add the cream, parsley and lime zest and juice and stir. Season with coarse salt and pepper and serve immediately with flat bread to mop up the sauces.
 

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Comments

Submitted on 30 March 2012 | 05:06:09

Keep these artiecls coming as they've opened many new doors for me.

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