Mussels with red onion, cider & crème fraîche

• rope-grown mussel↗1kg g
• unsalted butter↗25g g
• small red onions↗2

  thinly sliced

• garlic clove↗1

  chopped

• dry cider↗150ml ml
• finely chopped sage2 tsp tsp
• half-fat crème fraîche↗150ml ml

Step-by-step instructions

1. 1

   Prepare the mussels. Scrub them to remove any barnacles and pull away the beard, then discard any that are damaged or won’t close when tapped.

2. 2

   Melt the butter in a large pan and cook the onions for 3-4 mins, then add the garlic. Pour the cider over and sprinkle in the sage, then bring to the boil. Turn the heat down to a simmer and cook until reduced by half.

3. 3

   Add the mussels, cover and cook over a medium heat (shaking the pan occasionally) for 3-4 mins until they have opened. Lift the mussels into a bowl and keep warm.

4. 4

   Bubble the cooking liquid in the pan for 2 mins, then carefully blend in the crème fraîche. Heat through and pour over the mussels to serve.