Mussels in Cornish Cider and Tarragon
- 1-1.5kg live mussels
- Rapeseed oil
- 1 banana shallot, sliced into half moons
- 2 garlic cloves, crushed under a knife then finely sliced
- 250ml medium dry cider
- 100ml whipped cream
- 4 springs tarragon
- Sea salt
- Sourdough bread, to serve
- Prep the mussels by washing, removing beards and checking they are all still alive
- Heat a splash of rapeseed oil in a pan, add the shallot and garlic and fry over a medium heat until softened but not browned.
- Add the mussels and cook until just starting to open
- Add the cider and turn up to a high heat with the lid on.
- Once the liquid has come to a rapid boil and there is plenty of steam stir once, cover the pan again and cook for 2-3 minutes until the mussels open.
- Add the tarragon sprigs and stir the mussels to check that the majority have opened – discard any that have not opened.
- Divide the mussels between two bowls with a slotted spoon. Taste the liquor and add salt if required. Ladle the liquor over the mussels and tuck in.
- Use the sourdough bread to mop up the liquor.