Mussels in a creamy cider broth with leek, potato and apple

Mussels in a creamy cider broth with leek, potato and apple

By
From
Kitchin Suppers
Serves
4
Photographer
Laura Edwards

I adore mussels and moules frites happens to be one of my all-time favourite suppers. For this beautiful starter, the mussels are steamed open in cider rather than the usual white wine and served in a creamy broth made from the cooking liquor. It’s worth spending a bit more for a good-quality cider here.

Ingredients

Quantity Ingredient
1.5kg mussels in shell
2 potatoes, peeled and diced
sea salt
freshly ground black pepper
1/2 leek, trimmed, washed and diced
olive oil, for cooking
3 shallots, peeled and sliced
1 tablespoon parsley, shredded
300ml good-quality cider
100ml double cream
50g butter, in pieces
2 green-skinned dessert apples
100ml creme fraiche
1 tablespoon chives, chopped

Method

  1. Clean the mussels thoroughly (see below). Add the diced potatoes to a pan of boiling salted water and cook until just tender; remove and set aside. Repeat with the chopped leek.
  2. Meanwhile, heat a large heavy-based saucepan over a high heat and add a good drizzle of olive oil. Add the shallots and cook, stirring, for about 30 seconds. Now add the mussels and parsley, pour in the cider and immediately put a tight-fitting lid on the pan. Steam for about 2 minutes until the mussels are all open, shaking the pan occasionally. Drain in a colander over a bowl to catch the liquor. Discard any mussels that have not opened.
  3. Return the liquor to the pan and let bubble to reduce by a third. Stir in the cream and butter and cook, stirring occasionally, for 2–3 minutes to reduce and thicken slightly.
  4. In the meantime, remove most of the mussels from their shells, leaving eight in their shells for the garnish. Halve, core and dice the apples.
  5. Stir the crème fraîche into the creamy broth and heat through, stirring. Season with salt and pepper to taste. Now, using a handheld stick blender, blitz the liquor until frothy.
  6. Divide the shelled mussels, diced potatoes, leek and apples between warm bowls and pour in the hot creamy broth. Serve at once, garnished with the reserved mussels and scattered with the chopped chives.

Note

  • To clean mussels, scrub the shells under cold running water and pull away the hairy ‘beard’ from the side of each shell. Discard any with cracked or damaged shells. Gently tap any open mussels with the back of a knife and check that they close; if not they are dead and must be discarded.
Tags:
The Kitchin Restaurant
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