You can serve mussels in many ways simply like this with cider or white wine or occasionally I give them a little Asian twist by adding ginger, chilli, rice wine and coriander which really tastes great if your an Asian food lover.
Some like cream added to their mussels and some don’t but I’ll leave that to you
1.5kg mussels, washed and beards removed if necessary
4 medium shallots, peeled, halved and finely chopped
350ml dry Burrow Hill cider
Sea salt and freshly ground white pepper
2tbs chopped parsley
Put the shallots in a large pan with the cider and simmer for 1-2 minutes then add the mussels and parsley, season and cook on a high heat for a couple minutes on a high heat with a lid on shaking the pan or stirring until all of the mussels are open. Serve immediately in serving bowls.
