November 30, 2009 - 16:44 GMT hellomagazine.com Mussels in Asturian cider GALLERY 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!
