Recipe: Mussels with cider and cream

By Amanda Laird

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Mussels with cider and cream. Photo / Babiche Martens
Mussels with cider and cream. Photo / Babiche Martens

Serves 4

2kg mussels in the shell, scrubbed
1 onion, finely diced
2 cloves garlic, crushed
2 bay leaves, preferably fresh
2 cups cider
1/2 cup cream
1 tsp lemon zest
Freshly ground black pepper
Parsley, chopped - optional
Bread to serve

1 Tip the mussels into a large pot with a tight- fitting lid.

2 Add the onion, garlic, bay leaves and cider. Put on the lid and turn the heat to high. After approximately 5 minutes depending on how intense the heat is on your stove or barbecue, lift the lid and remove all the opened mussels. Cover and keep warm while continuing to cook any mussels that haven't opened.

3 When all are out of the pot, put into large bowls. Add the cream, lemon, pepper and parsley [if using]. Heat until boiling and reduce, then spoon over the mussels and serve with warm, crusty bread.

- NZ Herald

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