Mussels are cheap, sustainable and surprisingly simple to cook. Steamed mussels in cider and cream are perfect for sharing together. For a satisfying meal you would need a 1kg for two and 2 kg for 4 people.
Wash the mussels in cold water to get rid of any grit. Heat a fairly generous dob of butter in a hot pan and gently stir around 6 chopped spring onions, a clove of garlic finely chopped and some black pepper. Now add about 300ml of dry cider or white wine and the mussels. Cover and cook for 3-4 minutes or until the mussels are open. Add 150ml of single cream and a handful of chopped parsley. Adapt the quantities for 2 kg.
Divide into bowels with a large bowl in the centre of the table for the shells. Use an empty shell as tweezers to pick out the meat. When the mussels have all been eaten, the remaining juice acts as a soup with hunks of bread.
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