Mussels in Apple Cider
(Siidriga aurutatud rannakarbid)
Serves 4 as a starter or a light meal
1 kg fresh, live mussels
3 Tbsp olive oil
1 Tbsp butter
50 g shallots, finely chopped
2 to 3 garlic cloves, finely sliced
1 large Granny Smith apple, peeled and cut into 1 cm cubes
300 ml (about 1 1/4 of a cup) dry French cider (we used Cidre Brut de Normandie)
1 tsp fresh thyme leaves
Clean the mussels carefully under cold running water. Throw away any mussels that are broken or that don't close when tapped gently.
Heat oil and butter in a large wide saucepan. Add shallots and garlic and sauté gently, stirring all the time, for about a minute.
Add apple cubes and cook for another minute or two.
Add cider, the grated lemon peel and lemon juice and thyme. Bring to the boil (NB! no need to season with salt).
Now add the cleaned mussels, shake the saucepan a few times and cover with a lid. Cook for about 2 minutes, then shake the mussels again. Cook for another 2-3 minutes, until all mussels have opened (throw away the few stubborn ones).
Serve the mussels with the cooking broth, garnish with some extra thyme. Some white ciabatta-style bread would be a perfect accompaniment for mopping up the cidery juices..