- 2 kg fresh mussels
- 1 tbsp olive oil
- 3 shallots, finely chopped
- 2 leeks, trimmed and finely sliced
- 2 cloves garlic, finely chopped
- 500 ml Somerset cider
- 2 tbsp British lighter crème fraîche
- 14 g fresh flat-leaf parsley, finely chopped
- 25 g lightly toasted flaked almonds
- 1 baguettine, to serve
Wash the mussels under cold running water, and remove any beards. Discard any mussels that are broken, or any that are open and don’t close when tapped sharply.
Heat the oil in a large, deep, pan with a lid over a medium heat. Add the shallots and leeks, and cook for about 5 minutes until softened. Add the garlic and cook for a further minute, then pour in the cider and cook for a further 5 minutes.
Tip in the mussels, put the lid on the pan and cook for 3-4 minutes, shaking occasionally, until the shells have opened. Discard any that remain closed.
Stir in the crème fraîche and half the parsley, and season with freshly ground black pepper. Ladle into bowls, top with the almonds and the remaining parsley, and serve with the bread to mop up the sauce.
Watch our 'How to' video to perfect preparing and cooking mussels.