Mussels in cider with apples and sorrel

Method

1. Warm the olive oil in a 5 litre (20 cup) saucepan over medium heat. Add the shallots, garlic, fennel, apple and dill and sauté for 2 minutes until tender. Increase the heat to medium–high and add the cider. When the cider is boiling, add the mussels and put the lid on the pan. Keep the pan covered and cook for about 1 minute, shaking the pan occasionally. Remove the lid and check to see if the mussels have opened. If not, put the lid back on for a moment longer until they are ready.
2. Transfer the mussels to a bowl with a slotted spoon. If there are any mussels that have not opened, I suggest discarding them.
3. Reduce the stock in the pan by half. Add the butter and sorrel and cook until the sorrel is just wilted. Adjust the flavour with a squeeze of lemon juice and a good grinding of black pepper. (If the mussels are very fresh they’ll be holding a lot of seawater so you won’t have to add salt.)
4. Return the mussels to the pan and toss them through the sauce. Scatter with parsley and serve with lots of crusty bread.