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You can obviously use any dry cider for this but we highly recommend the Cockagee Keeved Cider from the Cider Mill in Slane. If you can get sorrel you can use this instead of spinach. Serve with plenty of crusty bread and a glass of cold cider.

Mussels with Cider – serves 4

  • 1.75kg mussels, cleaned
  • 20g butter
  • 1 clove of garlic, finely chopped
  • 4-5 scallions, chopped
  • a few thyme sprigs
  • 2 bay leaves
  • 100ml dry cider
  • 120ml double cream
  • a good handful of sorrel, coarsely chopped or 200g baby spinach

Melt the butter in a large pan with a lid. Add the garlic, scallions, thyme and bay leaves, then cook until softened.

Add the mussels and cider, turn up the heat, cover and leave to steam for 3-4 minutes, shaking the pan now and then.

Add the cream and the chopped sorrel or baby spinach and remove from the heat. Season with salt and pepper. Serve in warm bowls with lots of crusty bread.

(Original recipe from Rick Stein at Home, BBC Books, 2021.)

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