Mussels in Asturian cider
Steamed mussels are popular Spanish tapas and are served in many tapas bars in the Granada region
- 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!
