Mussels Creamy Cider Sauce

3tbsp of butter.
6 rashers bacon cut into ½” small cubes.
2 small onions , finely sliced.
Small bunch thyme leaves.
2½ kg small mussel, scrubbed well .
Large glass of cider.
2 tbsp crème fraiche.

Fresh mussels MUST be used, so check when you buy that they are fresh.

Wash them under cold running water,and scrub if necessary.

Pull the ‘beard’ away from each individual mussel- this is the thread, that it attaches itself to rock.

Drain the mussels and then check; to see if the shells is tightly shut, this is a good indication that they are fresh.

If the mussel is open, tap it sharply for a few seconds – if it is alive, it will closed.

Throw away any that you aren’t sure of is not worth any risk.

Heat the butter in a large pan fit all the mussels, but first fry the bacon for 3 to 4 mins,until it starts to get crisp.

Add in the onions and thyme leaves, and then cook for 1 or 2 minutes until they soften.

Turn the heat up to maximum and add the mussels into the pan, and pour over the cider and put the lid on the pan then shake the mussels well in the pan to conbine the cider.

Cook and steam the mussels for 4 to 6 mins, shaking the pan occasionally,until all the mussels open throw away any that are still closed.

Use a slotted spoon to scoop out the mussels and put them into a large severing bowl then return the pan with the mussel jucies to the heat and boil and then stir in gently the crème fraiche,

Pour the creamy cider sauce over the mussels and serve with chunks of crusty bread or bread rolls for the sauce.

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