Normandy Nussels

Ingredients

• 1(1 tbsp) oil
• 1 small onion, finely chopped
• 1 garlic glove, crushed
• 125ml (4 f.oz) dry cider
• 1 kg (21/4 lb.) cleaned mussels
• 2 tbsps double cream
• 1 tbsp Coleman’s Wholegrain with Red Peper Mustard (only available from The Mustard Shop)
• 2 tbsp chopped fresh parsley
• Black Pepper

Preparation

1. Heat the oil in a large saucepan and cook the onion until soft but not brown. Add the garlic and cider.
2. Bring the cider mix to the boil and add the mussels. Cover and cook on a high heat shaking the pan occaisionally, until the mussels have opened.
3. Using a slotted spoon, lift the mussels onto warmed serving dishes, discarding any which have not opened
4. Add the cream and mustard to the pan juices and bring to the boil. Season with pepper and boil for 1 - 2 minutes. Stir in the parsley and pour the sauce over the mussels.