Rick Stein S Cornish Mussels With Cider Add the garlic, spring onions, thyme and bay leaves, then cook until softened. add the mussels and cider, then turn up the heat, cover the pan and leave the mussels to steam in their own juices for 3–4 minutes. give the pan a good shake every now and then. add the cream and the chopped sorrel or baby spinach and remove from the heat. Melt the butter in a large pan with a lid. add the garlic, spring onions, thyme and bay leaves, then cook until softened. add the mussels and cider, then turn up the heat, cover the pan and leave the mussels to steam in their own juices for 3–4 minutes. give the pan a good shake every now and then. add the cream and the chopped sorrel or baby.
Rick Stein Cornish Mussels With Sorrel Cider And Cream Recipe On Ri 2. pull off any tough, fibrous beards attached to the tightly closed shells. give the mussels another quick rinse to remove any little pieces of shell. Give the mussels another quick rinse to remove any little pieces of shell. 3) soften shallots in the butter in a large pan. 4) add the mussels and cider, turn up the heat, then cover and steam them open in their own juices for 3 4 minutes. give the pan a good shake every now and then. 5) add spinach and remove from the heat and allow to wilt. Add the mussels and wine or cider, turn up the heat, then cover and steam them open in their own juices for 3 4 minutes. give the pan a good shake every now and then. remove the bouquet garni, add the cream and chopped parsley and remove from the heat. spoon into four large warmed bowls and serve with lots of crusty bread. Associated newspapers limited is a company registered in england and wales (company no. 084121), northcliffe house, 2 derry street, kensington, london, w8 5tt.
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