Name: Mussels steamed in cider & herbs
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 1
Ingredients: 2kg black mussels; 10.00 gm low-fat dairy spread; 1 large leek, pale section only, halved lengthways, thinly sliced; 1 x 375ml btl dry apple cider; 40.00 ml finely chopped fennel leaves; 62.50 ml chopped fresh chives; Crusty bread, to serve

Mussels steamed in cider & herbs

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Prep Time:
10 minutes

Cook Time:
10 minutes

Total Time:
20 minutes

Serve this nutritious one-pot seafood dish with crusty bread to soak up the rich, aromatic broth.

Ingredients:

2kg black mussels
10.00 gm low-fat dairy spread
1 large leek, pale section only, halved lengthways, thinly sliced
1 x 375ml btl dry apple cider
40.00 ml finely chopped fennel leaves
62.50 ml chopped fresh chives
Crusty bread, to serve

Instructions:

Clean and remove the beards from the mussels.
In a large saucepan over medium heat, melt the dairy spread. Sauté the leek for 3 minutes until soft, stirring occasionally.
Place the mussels, cider, and fennel leaves in the pan. Cover and cook for 3 minutes, shaking the pan occasionally. Using tongs, move any open mussels to a large serving bowl. Continue cooking the rest, covered, for another 3 minutes before transferring the opened mussels to the bowl. Discard any unopened mussels. Pour the pan's liquid over the mussels and sprinkle with chives. Serve promptly with crusty bread.

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