Our Favorite Mussel Recipes
Mussels with Garlic and Cider Sauce
3 lbs mussels
3 oz butter
1 large garlic clove, finely chopped
1 bouquet garni
6 tbsp dry cider or white wine
Handful of chopped fresh flatleaf parsley to finish
Scrub the mussels clean under cold tap. Discard any mussels that are open or that do not close when tapped sharply on the work surface.
Melt 2 oz of the butter in a large pan and sizzle the garlic for 1-2 minutes. Tip in the mussels, tuck in the bouquet garni and splach in cider or wine. Cover the pane and cook over a hight heat for 4 minutes, shaking the pan occasionally, until all the mussels have opened.
Remove the mussels from the pan with a slotted spoon and divide between two deep bowls, discarding the bouquet garni and picking out any mussels that have not opened.
Add the remaining butter to the juices in the pan and boil to reduce slightly, then stir in the parsley and pour over the mussels.
Source: Harbor Fish Cookbook
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