- List Of Ingredients
- 1kg live mussels
- A drizzle of cold-pressed rapeseed oil
- 2 small white onions, peeled and sliced
- 8 sage leaves, finely sliced
- 100g Cornish clotted cream
- 200ml medium dry cider
- 1 Braeburn apple, peeled, cored and diced
- 2 tbsp chopped flat-leaf parsley
- Freshly ground black pepper
- Serves 2 as a starter or light lunch
Wash the mussels and pull away the hairy beard attached to one end of the shell. Discard any mussels that are open and refuse to close when pinched back together, and any that have damaged shells.
Place a large pan that has a tight-fitting lid over a high heat. When it is hot, add the oil, followed by the onions. Cook, stirring frequently, for 3 minutes, until they soften and singe at the edge. Add the mussels, sage and clotted cream, cover and cook for 30 seconds.
Lift the lid, pour in the cider and re-cover. Cook for 3 minutes. Lift the lid to check if the mussels are open. If not, put the lid back on and cook for a further 30 seconds, or until all, or most of the mussels are open.
Add the diced apple and chopped parsley and toss to mix. Divide the mussels between 2 warmed bowls and pour over the tasty liquor. Serve at once, with crusty bread and butter.