Ingredients
| 12 green-lipped mussels | |
| 1 tablespoon butter | |
| 1 white onion, peeled and finely sliced | |
| 2 cloves garlic, sliced | |
| ½ cup cider | |
| ½ tablespoon apple cider vinegar | |
| ½ cup cream | |
| 2 tablespoons preserved green peppercorns | |
| ¼ cup sorrel leaves, finely sliced |
The classic version is already time-tested. Let’s focus on changing some of the dish’s elements, giving it a slightly sweeter edge without completely removing what made it timeless.
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Instructions
| 1. | Thoroughly wash the mussels, remove the beards and scrape off any gritty barnacles from their exteriors. |
| 2. | Heat a medium-sized pot over a moderate heat and cook the butter until it begins to foam. |
| 3. | Add the onion and garlic and cook for 3-4 minutes until tender and translucent. |
| 4. | Increase the heat to high, add the mussels and cider to the pot, cover with a lid and steam for 3-4 minutes. |
| 5. | Once the mussels open, remove them from the pot with tongs, cool, then remove from their shells. |
| 6. | Add the apple cider vinegar to the broth and reduce it by half. |
| 7. | Add the cream and continue to reduce by a third. |
| 8. | When the broth coats the back of a spoon, strain it through a sieve into a clean pot. |
| 9. | Add the green peppercorns and bring to a simmer. |
| 10. | Add the mussels to warm through then remove from the heat. Place 6 mussels in each bowl and garnish with sliced sorrel. |
| 11. | Spoon over the broth and serve immediately. |
Food styling, recipes & photography David Neville