Mussels with cider and red onions

Method

1 Melt the butter in a large, heavy-based pan. Add the onion and cook, stirring, for 10 minutes or until soft. Add the garlic and cook for a further 2 minutes. Stir in the cider, bring to the boil, then add the mussels. Cover and cook for 4-5 minutes or until the mussels have opened.

2 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 10 minutes or until reduced and lightly syrupy.

3 Add the mussels to the sauce, discarding any that are still closed after cooking. Season to taste with salt and ground black pepper. Serve immediately, garnished with parsley and thyme sprigs.