Mussels in cider
Photo by Babiche Martens
- Heat a large saucepan. Add the olive oil then the shallots and garlic and stir for 2-3 minutes or until the shallots have softened. Pour over a cup of cider.
- Add the thyme and the potatoes. Cook for 10 minutes or until the potato is tender. Set aside.
- Scrub the mussels thoroughly and remove any beards.
- Turn the heat up to high, add the mussels to the saucepan with the remaining cider, put on a lid and let steam for five minutes before serving with the potatoes, freshly ground pepper and a sprinkling of parsley and fresh thyme.