Spikes Normandy Cider Green Lipped Mussels

Spikes Normandy Cider Green Lipped Mussels

During this summer I was struggling to keep all the fresh sea food I needed onboard and as you know the guests on luxury yachts can and almost will ask you for the most difficult things at any time.

A fellow chef let me into a little tip!

Green lipped mussels keep wonderfully in your freezer and can be used at any time to create a sumptuous meal at the drop of a hat.

Ingredients

1 tbsp olive oil

4 large golden shallots, finely chopped

3 thyme sprigs

200 ml dry apple cider

200 ml chicken stock

1 kg Green lipped mussels (or local mussels depending on your location in the world), scrubbed, beards removed

200 ml pouring cream

To serve:

crusty French bread and salted butter

Heat olive oil in a saucepan over medium heat, add shallot and thyme and cook until soft (5-8 minutes). Add cider and chicken stock, bring to the simmer, add mussels, increase heat to high, cover and cook, shaking pan occasionally, until mussels open (3-5 minutes). Season to taste, add cream, stir until mussels are well coated, and serve hot.