Live Pot Ready Mussels with Cider and Creme Fraiche
1 knob of butter
1 shallot finely sliced
1 garlic clove, sliced
100ml apple cider or white wine
1kg Kinkawooka ‘Pot Ready’ Mussels
1tbs crème fraichce
small bunch flat-leaf parsley, chopped
crusty bread to serve
Melt a knob of butter in a large pot on high heat. Cook the shallots and garlic for 1-2 minutes
Add the cider or wine and drained mussels. Cook lid on for 3-4 minutes, stirring occasionally until the mussels have opened.
Stir in the parsley and crème fraiche
Serve in bowls accompanied with crusty bread. Yum!
Recipe from Kinkawooka Mussels