Mussels in Apple Cream Sauce
"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."
- Ready In:
- 15mins
- Ingredients:
- 6
- Serves:
-
4
ingredients
- 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
directions
- 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.
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RECIPE SUBMITTED BY
I'm a busy mum to 5 plus a precious grandson. I've always had a passion of serving healthy nutritious and most importantly tasty food to my family and friends. Being an Aussie I have a insatiable appetite for bbq'ing . My cookery books fill three shelves of a large bookcase and I use the internet constantly looking for new recipes and ideas.
My passion for food and cooking has been passed down to my children with 2 now being qualified chefs and another 2 working part time in the food industry whilst studying. My grandson has enjoyed the benefits of a 'foodie family' and has only ever eaten food freshly prepared by us and usually grown by a member of the family as well.
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