Mussels, cheddar, cider, cream, mustard & thyme
Neil Forbes
A quick one-pot shellfish dish from Scottish chef and Slow Food champion Neil Forbes
Recipe Meta
Prep
10 mins
Cook
5 mins
Serves
2
Difficulty
Easy
Ingredients
- 300g mussels, cleaned and beards removed
- A sliver of garlic
- 25ml cider
- A few sprigs of thyme
- 1 tbsp grain mustard
- ½ good eating apple, skin on, diced
- 75ml double cream
- 50g cheddar, grated
Method
Add the mussels, garlic, cider and thyme to a large, hot pot on the stove and cover with a lid. After 1 min add the mustard, apple and cream, and cook for a few minutes until the cream is coming to the boil.
Just before serving add the cheddar, then give the mussels a good stir and a final season – it may need a dash more cider, mustard or cream. Serve at once in warmed bowls.
Image: Lizzie Mayson
