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Mussels in Asturian Cider

Steamed mussels are popular Spanish tapas and are served in many tapas bars in the Granada region, sometimes with tomato salsa, white wine and garlic and on occasion with cider. Notably different in the flavour department but tremendously tasty!

You will need:

2 Kilos fresh mussels
250ml Asturian cider
1 Onion (diced)
1 Bay leaf
Cracked black pepper

Method

• Prep up your fresh mussels by removing the beards and scraping the shells of required.

• Place the mussels in a large pan or Spanish Olla and put on a high heat, steam for 6 - 8 minutes until opened.

• Meanwhile, place your diced onion, bay leaf, pepper and cider into a cazuela and reduce by around half over a high heat.

• Pour in any remaining juices from the steamed mussel and stir.

• Place the mussels into a large bowl/cazuela and pour over the cider sauce.

• Enjoy with fresh crusty bread!

Serves 3 - 4