Mussels in Apple Cider with Oregano and Sour Cream
Main Dishes • Author's
Description
Best enjoyed with white bread to dip into the sauce. The sauce is fantastic. New Zealand mussels in shells (that is, with one shell) were used in this recipe. You can use semi-dry cider or substitute it with white wine. Red wine should not be used! As for sparkling wine, it is also acceptable, but only dry; semi-sweet and sweet varieties are not suitable for this recipe. Cooking time depends on the size of the mussels and the power of the stove. It’s best to sacrifice one mussel during cooking to check for doneness.
Ingredients
- Mussels 20 oz
- Garlic 3 cloves
- Shallot 4 heads
- Butter 1 tablespoon
- Olive Oil 3 tablespoons
- Dried Rosemary 1 tablespoon
- Cider 5 fl oz
- Green peppercorns 6 pieces
- Chicken Broth 10 fl oz
- 20% Sour Cream 2 tablespoons
- Parsley 4 sprigs
Step-by-Step Guide
Step 1
Add both types of oil to a saucepan or pot with a thick bottom and heat over medium heat.
Step 2
Add finely chopped shallots and sauté, stirring, for about 4–5 minutes. Then add finely chopped garlic and oregano.
Step 3
Sauté for 2–3 minutes, then add the cider, pink peppercorns, and reduce for about 5 minutes. The sharp smell of alcohol should dissipate.
Step 4
Pour in the broth. Bring it almost to a boil over the same low heat and add the mussels, increasing the heat by one notch.
Step 5
Simmer with the lid on, stirring occasionally, for about 10–15 minutes.
Step 6
Add 2 tablespoons of sour cream, stir, simmer for another 2 minutes, add finely chopped parsley, and turn off the stove.
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