MUSSELS IN IRISH CREAM AND CIDER

Serves 4 as a starter or 2 as a main

900g/32oz/2lb fresh mussels 60g/2oz/¼ cup butter

3 shallots, peeled and sliced

2 garlic cloves, crushed

250ml/8 fl oz/1 cup Irish cider

4 tbsp fresh thyme leaves

300ml/11 fl oz/1¼ cups double cream (heavy cream)

Salt and black pepper

3 tbsp fresh parsley, chopped

To serve:

Crusty bread

1 Wash the mussels in a colander to remove any dirt or grit. Pick through them and remove the stringy “beards” from the edges. Discard any that remain open when tapped on the counter.

2 Place the butter in a large pot over a medium-high heat. Cook the shallots and garlic for one minute, then stir in the cider and thyme.

3 Add the mussels, place the lid on the pot and cook for 3-4 minutes until the mussels start to open. Gently stir the mussels to bring the bottom ones up to the top and place the lid on for another 1-2 minutes.

4 Add the cream, a pinch of salt and pepper and the parsley. Stir to combine.

5 Carefully spoon the mussels into bowls, discarding any that are closed. Pour the sauce and onions left in the pan over the top of the mussels and serve with crusty bread.

Per Serving 370kcals, 18.9g fat (9.6g saturated), 21.7g carbs, 8.5g sugars, 28.1g protein, 1.3g fibre, 0.78g sodium