Butter 2 shallots, finely sliced 1 clove of garlic, sliced 150 mls dry cider 2 Kg mussels, cleaned (discard any that fail to close on the tap test) 100 ml single cream a small bunch of flat-leaf parsley, chopped crusty bread to serve
Cook the shallots and garlic in a large pan, in butter, for a couple of minutes. Add cider and mussels, put the lid on and leave for 3 - 4 minutes, shaking regularly, until the mussels have opened (discard any that haven't). Stir in the cream and parsley. Season and serve with crusty bread.
Adapted from an original recipe in the Olive leaflet
I want to encourage youngsters (male or female) to get into the kitchen and enjoy cooking. TASTE it!