Mussels in cider

Babiche Martens

Ingredients

1 Tbsp	Olive oil
2 cloves	Garlic, (finely chopped)
3	Shallots, (finely diced)
2 cups	Cider, (500ml)
1 tsp	Fresh thyme
1 cup	Potato, (peeled and diced)
2 kgs	Mussels (Main)
1	Freshly ground black pepper, (to season)
1	Parsley, (to garnish)
1	Fresh thyme, (to garnish)

Directions

1. Heat a large saucepan. Add the olive oil then the shallots and garlic and stir for 2-3 minutes or until the shallots have softened. Pour over a cup of cider.
2. Add the thyme and the potatoes. Cook for 10 minutes or until the potato is tender. Set aside.
3. Scrub the mussels thoroughly and remove any beards.
4. Turn the heat up to high, add the mussels to the saucepan with the remaining cider, put on a lid and let steam for five minutes before serving with the potatoes, freshly ground pepper and a sprinkling of parsley and fresh thyme.