- 1 tbs olive oil
- 1 medium red onion, finely chopped
- 1 individual celery sticks, finely chopped
- 4 clove(s) fresh garlic, thinly sliced
- 1 1/2 cup(s) Juice, apple sparkling
- 476 g mussels, (2kg), scrubbed, de-bearded
- 1/2 cup(s) light thickened cream
- 1/3 cup(s) fresh dill, coarsley chopped
- 4 slice(s) sourdough bread
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.
- SERVING SUGGESTION: Green salad. Pot-ready (uncooked) mussels have been scrubbed and most of the beards removed. They are available from the seafood counter of most supermarkets or your local fishmonger. If unavailable, scrub mussels in a large sinkful of cold water with a firm brush. Hold the beard (furry part around the opening) close to the shell and gently tug until it comes off.