Mussels with Cider and Red Onions

Method

1 Scrub the mussels under cold running water to remove any grit and barnacles. Discard any that are damaged or don’t close when squeezed or tapped with the back of a knife.

2 Melt the butter in a large heavy-based saucepan. Add the red onions and cook, stirring, for 10min or until soft, then add the garlic and cook for a further 2min. Stir in the cider. Bring to the boil, then add the mussels. Cover and cook for 4–5min or until the mussels have opened.

3 Drain the mussels in a large colander, reserving their cooking liquor. Return the liquor to the pan with the cream and bring to the boil, then bubble for 10min or until reduced and lightly syrupy. Meanwhile, discard any mussels that haven’t opened and add the remaining ones to the sauce. Season to taste with salt and ground black pepper. Serve immediately, garnished with fresh parsley and thyme sprigs.