Mussels in Tomatoes and Cider
Serves 4-7 (1lb of mussels is usually reckoned to be a portion, but I serve it with lots of crusty bread ..)
- 4lb/1.8kg mussels
- 1 onion, finely chopped
- 1 clove of garlic, finely chopped
- 1 teaspoon of sugar
- 2 tablespoons of rapeseed oil
- A shake of cayenne pepper
- ΒΌ pint/150ml dry cider
- 400g/14oz tin of tomatoes, chopped
- Fresh parsley
- Black pepper
- Lots of crusty bread to serve
Prepare the fresh mussels. Discard any with cracked shells or any which do not shut when tapped with the back of a knife. Scrape off any barnacles and pull of the ‘beards’. Rinse under cold water.
Heat the rapeseed oil in a large pan and soften the onion, garlic and sugar. Cook until the onion is soft and beginning to take on a little colour. Add the cayenne pepper and stir.
Add the tomatoes, cider and a little black pepper. Bring to a boil.
Add the mussels. Cover with a lid and cook, shaking the pan occasionally. 3-5 minutes later the mussel shells will have opened.
Sprinkle with parsley. Stir. Transfer to a large, warmed serving dish and discard any mussels which remain shut.
Eat.