Ingredients

  • 1.8kg mussels
  • 1 brown onion, finely diced
  • 2 bay leaves
  • 6 sprigs fresh thyme
  • 15g unsalted butter
  • 100ml dry local cider
  • A pinch of saffron
  • 25g flat leaf parsley, roughly chopped
  • 2 generous tbsp clotted cream
  • 1 tbsp olive oil

Method

  1. Wash the mussels in cold water, discarding any that float to the top, and remove any beards. Drain away the water.
  2. Heat a saucepan with a little oil and the butter. Soften the onions with the bay leaves and thyme, adding a little water to help stop them burning on the bottom and cook them quicker.
  3. Add the mussels, cider and saffron. Cover tightly with a lid. Cook for 4-5 minutes until the mussels open up. Discard any that stay closed.
  4. Remove from the heat and add the clotted cream and parsley. Serve with crusty bread – and finger bowls are a must!
Jody Spencer
Originally from New Zealand, Taste Buds' chef Jody Spencer has worked in a variety of establishments over the past 15 years, including a Michelin star restaurant in Kent. She lives in Ashburton.

Published 14 January 2018

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