Mussels with cider, thyme and cream
Serves: 2
Prep time: 35 minsTotal time: 
Recipe photograph by Ant Duncan
Mussels with cider, thyme and cream
Subtly sweet cider pairs so well with briny mussels. Treat yourself to an extra glass of cider on the side
Serves: 2
Prep time: 35 minsTotal time: 
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Nutritional information (per serving)
Calories
330Kcal
Fat
19gr
Saturates
1gr
Carbs
5gr
Sugars
5gr
Fibre
0gr
Protein
27gr
Salt
1gr
Nadine Brown
When Nadine isn't busy developing delicious recipes and using her experience as a health food editor to create healthy treats, she's munching and reviewing her way around her beloved home town of Tottenham. Find out what she's cooking and eating on Instagram @n0sh.17
See more of Nadine Brown’s recipes
Nadine Brown
When Nadine isn't busy developing delicious recipes and using her experience as a health food editor to create healthy treats, she's munching and reviewing her way around her beloved home town of Tottenham. Find out what she's cooking and eating on Instagram @n0sh.17
See more of Nadine Brown’s recipes
Ingredients
- 1kg fresh mussels
- 20g unsalted butter
- 2 shallots, finely chopped
- 4 thyme sprigs
- 2 garlic cloves, finely sliced
- 1 bay leaf
- 250ml cider
- 80ml single cream
- a small handful parsley, roughly chopped
- crusty bread, to serve
Step by step
- Rinse the mussels under cold running water, removing any beards. Discard any mussels that are broken or that are open and don’t close when tapped sharply.
- Melt the butter in a wide saucepan over a medium heat. Add the shallots with a pinch of salt and cook for 5 minutes until softened. Add the thyme, garlic and bay leaf and sauté for 1 minute before adding the cider and letting everything simmer for a couple of minutes. Tip in the mussels, put the lid on the pan and cook for 5 minutes, shaking occasionally, until the shells have opened. Discard any that remain closed.
- Remove the pan from the heat and stir in the cream. Ladle into bowls, garnish with the parsley and serve with crusty bread to mop up the juices.
