Steamed Mussels with Cider, Scallions, and Cream

Easy
30min

Ingredients

2 lb Mussels
1 spoon of butter
8 scallions, chopped into 2 cm pieces
2 cloves garlic, thinly sliced
8.5 oz cider or perada (Spanish cider)
4 sprigs thyme
5 oz heavy cream
1 oz flat-leaf parsley, chopped
Crispy bread, for serving

Instructions

1. Melt the butter in a large, heavy-bottomed saucepan. Sauté the scallions and garlic over high heat for 1 minute, then pour in the cider or perada. Add the thyme and mussels, cover, and cook for 3-4 minutes, or until the mussels begin to open. Add the cream, season, and stir in the parsley.

 

2. Divide the mussels into bowls. Pour the sauce and the remaining scallions from the pan over the mussels. Serve with crispy bread to soak up the juice.

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