I was walking through the market today on my way to the studio, I happened to notice some glistening fresh mussels (which I will admit early in this post that I LOVE). I couldn’t resist, so brought a kilo. I thought they would be good with the cider that I had left over from the weekend.
This dish was a little inspired by a meal I had many years ago in a little Irish pub in Dublin, ‘Johnnie Foxes’ with my partner and his sister. It was a big bowl of garlic and white wine mussels, finished off with a few slices of thick bread to mop up the sauce.
2 Tablespoons of olive oil
1 small brown onion
5 cloves of garlic
1 kg of mussels
1 small bottle of cider
1/4 cup of cream
a bunch of parsley
Heat oil in a large saucepan. Add the chopped onion and garlic, cook until the onion is soft. Add the mussels and heat for 1 minute then add the cider and cream. Place a lid on the sauce pan and steam until the mussels open. Then remove from the heat and add the parsley.
Best served straight from the pot, with a big roll of crusty bread, and a few bottles of cider.