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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
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