Mussels with sage, cider and clotted cream

Mussels with sage, cider and clotted cream

By
From
Everyday Seafood
Serves
2 as a starter or light lunch

When I opened Outlaw’s Fish Kitchen in Port Isaac I wanted to do a new mussel dish that screamed out ‘Cornwall!’ and showed off our fantastic mussels. This is that dish: a marriage of cider, apple, sage and clotted cream. Flavours that to me work wonders with the plumpest and juiciest mussels. A simple, quick dish that really impresses every time I cook it.

Ingredients

Quantity Ingredient
1kg live mussels
a drizzle 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 tablespoons chopped flat-leaf parsley
freshly ground black pepper

Method

  1. 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.
  2. 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.
  3. 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.
  4. 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.
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