October Mussels
Mussels with Apple in a Cream Sauce
Savour the taste of autumn with our comforting Mussels With Apple In A Cream Sauce. This recipe celebrates the essence of October, where mussels and apples are in their prime. The best part? It's remarkably simple to prepare, making it a perfect choice for a cozy autumn evening. Enjoy the warm embrace of seasonal ingredients with this delightful and easy-to-make dish, perfectly suited for the crisp days of autumn.
Ingredients
- mussels 1kg
- shallots 2 medium-sized
- sweet apples 2 small cored and cut into 1cm cubes
- butter 40g
- medium-dry cider 350ml
- double cream 150ml
- parsley a handful, chopped
Method
- Prepare the mussels, make sure to check for any that don't close when tapped.
- Peel and finely chop the shallots and prepare your apples.
- Melt the butter in shallow pan, add the shallots and cook over a moderate heat until they are translucent. Add the apples and let them cook till they soften but are still retaining their shape.
- Pour in 200ml of the cider, let it come to the boil. Add the cream and let the sauce bubble until it is reduced by half. Stir in the parsley and season with salt and pepper.
- In a large, deep pan, heat the remaining 150ml of cider, then add the cleaned mussels. Cover tightly with a lid and let them steam for 2 or 3 minutes until their shells have opened.
- Remove the mussels from the cider and serve topped with the apples and cream sauce.
