Mussels with Cider and Leeks

Mussels with Cider and Leeks

Bring mussels with cider and leeks to the table for something different alongside a drink. The recipe balances flavour and texture using straightforward techniques and measured ingredients. Serves 4. Have everything ready before you start, follow the cooking and cooling times below, and pour a small glass of Pilsner when the food is ready.

Ingredients

Serves 4

• 1 kg live mussels

• 1 leek, finely sliced

• 20 g butter

• 150 ml dry cider

• 100 ml double cream

• 1 garlic clove, chopped

• 15 g parsley, chopped

• 1 small crusty loaf

Instructions

1. Scrub and debeard mussels under cold water. Discard cracked shells and open mussels that do not close when tapped.

2. Soften leek and garlic in butter for 6 minutes. Add cider and bring to a vigorous boil.

3. Add mussels, cover and cook for 4–6 minutes, shaking the pan occasionally, until shells open.

4. Discard mussels that remain closed. Stir cream and parsley into broth, simmer for 1 minute and serve immediately with bread.

Serving Suggestions

Serve as a starter or part of a sharing spread, using the temperature and accompaniments in the method. Set out small plates and let guests help themselves.

Pairing Tips

Start with Pilsner. Clean malt, restrained bitterness and brisk carbonation balance salt, garlic and richness without masking delicate ingredients. Serve a modest measure so the drink supports the food. An alcohol-free beer in a similar style is also an option; choose one with a comparable balance of sweetness and bitterness.