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Mussels in Asturian cider

Steamed mussels are popular Spanish tapas and are served in many tapas bars in the Granada region

30 NOVEMBER 2009

Ingredients (serves 3 – 4)

• 2 kg fresh mussels
• 250ml Asturian cider
• 1 onion (diced)
• 1 bay leaf
• cracked black pepper

Method

Prep up your fresh mussels by removing the beards and scraping the shells as required.

Place the mussels in a large pan or Spanish Olla and put on a high heat, steam for 6 – 8 minutes until opened.

Meanwhile, place your diced onion, bay leaf, pepper and cider into a cazuela and reduce by around half over a high heat.

Pour in any remaining juices from the steamed mussel and stir.

Place the mussels into a large bowl/cazuela and pour over the cider sauce. Enjoy with fresh crusty bread!