Creamy garlic mussels
1 medium, finely chopped
1 individual, finely chopped
4 clove(s), thinly sliced
apple sparkling juice
476 g, (2kg), scrubbed, de-bearded
light thickened cream
⅓ cup(s), coarsley chopped
- Heat oil in a large saucepan over medium heat. Add onion, celery and garlic and cook, stirring, for 5 minutes or until softened. Increase heat to high. Add apple juice and bring to the boil.
- Remove any remaining beards from mussels (see note). Add mussels to saucepan and cover tightly. Cook for 5 minutes or until mussels open (discard any that stay closed). Using a slotted spoon, transfer mussels to a serving bowl and cover to keep warm.
- Bring cooking liquid to the boil. Boil for 3–4 minutes or until reduced by one-third. Add cream and dill and stir until heated through. Divide mussels among serving bowls and pour over sauce. Serve with bread.