Kamis, 02 April 2009

Mussels in Apple Cider Recipe

Take note - this is the first time I've blogged about a mussel dish, as well as first time I cooked mussels. But the resulting dish was a great success, and according to everybody who tried this, the recipe is definitely worth sharing. So that's what I'm doing :)

I served this on one of our semi-regular Scrabble nights, and we drank regular and almost alcohol-free French cider alongside this. It was a very good night indeed..

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
1 lemon
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..