Mussels, Leeks and ciderI had something so luscious (and simple, and quick) yesterday:
WEST COUNTRY CIDER MUSSELS, 4 as a starter, 2 as a meal.
50g butter, 1-2 finely shredded leeks or 1 finely sliced onion, 2 sliced garlic cloves, 1 tsp thyme l, ˝pt of real cider (medium), 1kg mussels scrubbed and debearded, 2 tblsp double cream, sea salt, pepper.
Heat butter, add leek/onion plus garlic. Cover and sweat for 5 mins stirring occasionally, until soft but not coloured. Raise heat, throw in thyme, then cider, then mussels, salt and pepper. Stir, shake, cook covered for 3–4 mins, shaking a few more times. When the mussels are open (discard any closed ones), finish with cream and serve with nice bread and more cider (in a glass!).