Steaming fresh ‘moules’ make the perfect sharing bowl
- 900g live mussel
- small knob of butter
- 8 spring onions, chopped into 2cm pieces
- 2 garlic cloves, thinly sliced
- 250ml cider
- 4 thyme sprigs
- 150ml single cream
- 25g flat-leaf parsley, chopped
- crusty bread, to serve
- Wash the mussels in a colander to remove any dirt and grit. Pick through them, removing any stringy ‘beards’ from the shells. If any of the mussels are slightly open, tap them on the work surface to see if they close (which means they are still alive) and discard any that remain open.
- Melt the butter in a large heavy-based saucepan. Sauté the spring onions and garlic over a high heat for 1 min before pouring in the cider. Add the thyme and the mussels, cover and cook for 3-4 mins or until the mussels start to open. Add the cream, season and stir in the parsley.
- Divide the mussels between bowls. Pour over the sauce and any spring onions left in the pan. Serve with crusty bread to mop up the juices.