- 900g Mussels
- ½ White onion, sliced
- 2 Garlic cloves , thinly sliced
- 250ml English Dry Cider
- 4 Thyme sprigs
- 2 Bay leaves
- 150ml single cream
Wash the mussels in a colander to remove any dirt and discard any of those that are open or remain open after tapping them gently to see if they close
Melt the butter in a large heavy-based saucepan
Sweat down the onion and garlic over a high heat for 1 min
Add the cider, the thyme, bay leaves and the mussels.
Cover and cook for 3-4 mins or until the mussels start to open.
Add the cream, season and stir in the parsley.
Divide the mussels between bowls and pour over the sauce.
Serve with crusty bread.