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Mussels steamed in cider & herbs

  • 0:10 Prep
  • 0:10 Cook
  • 6 Servings


  • 2kg black mussels
  • 2 teaspoons low-fat dairy spread
  • 1 large leek, pale section only, halved lengthways, thinly sliced
  • 1 x 375ml btl dry apple cider
  • 2 tablespoons finely chopped fennel leaves
  • 1/4 cup chopped fresh chives
  • Crusty bread, to serve


  • 1
    Scrub and debeard the mussels.
  • 2
    Melt the dairy spread in a large saucepan over medium heat. Add the leek and cook, stirring, for 3 minutes or until soft.
  • 3
    Add the mussels, cider and fennel leaves to the pan. Cover and cook, shaking the pan occasionally, for 3 minutes. Use tongs to transfer any opened mussels to a large serving bowl. Cook the remaining mussels, covered, for a further 3 minutes. Transfer opened mussels to the bowl. Discard any unopened mussels. Pour any liquid from the pan over the mussels and sprinkle with chives. Serve immediately with crusty bread.

Source: taste.com.au


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