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Creamy Cornish mussels
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Total Time:
12 minutes
Ingredients:
  • 600 g mussels scrubbed, debearded, from sustainable sources
  • 4 cloves of garlic
  • 1 bunch of fresh chives (30g)
  • 250 ml Cornish cider
  • 50 g clotted cream
Instructions:
  • Inspect the mussels - tap open ones to close; discard if they stay open. Slice the garlic thinly. Chop the chives finely. Heat a large pan on high, add 1 tbsp olive oil, garlic, and most chives. One minute later, pour in the cider. Boil rapidly, then add mussels and clotted cream. Cover and cook for 3-4 minutes, shaking the pan occasionally. When all mussels are open and tender, they're done. Discard any closed ones. Season the sauce with salt and pepper, then serve, garnishing with remaining chives. Enjoy!

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