Prep 10 mins
Cook 5 mins
Make sure to buy your mussels from a reputable supplier. The rules about cooking mussels are simple: if the mussels aren't closed before cooking, discard them. And if any stay closed after cooking, discard them. This also makes a delicious appetizer.
- 1 1⁄2 kg mussels, scrubbed clean and debearded
- 1 cup apple cider
- 1⁄2 cup sour cream
- 1⁄2 teaspoon salt
- 1⁄8 teaspoon white pepper
- 1⁄2 teaspoon dried thyme leaves
- In a large, heavy shallow saucepan, bring the cider to a boil. Add the mussels, cover well and bring back to a boil. Shake the pan after 1-2 minutes. Check the mussels and remove those that have opened. Keep cooking, shaking the pan frequently, until all the mussels are open. Discard any that do not open.
- Strain the cooking liquid and return to saucepan with the sour cream. Stir with wire whisk until the mixture is blended and smooth; season with salt, pepper, and thyme. Heat well and then pour over the mussels and serve.