Mussels in Apple Cream Sauce

1. 1

   In a large, heavy shallow saucepan, bring the cider to a boil.

2. 2

   Add the mussels, cover well and bring back to a boil.

3. 3

   Shake the pan after 1-2 minutes.

4. 4

   Check the mussels and remove those that have opened.

5. 5

   Keep cooking, shaking the pan frequently, until all the mussels are open.

6. 6

   Discard any that do not open.

7. 7

   Strain the cooking liquid and return to saucepan with the sour cream.

8. 8

   Stir with wire whisk until the mixture is blended and smooth; season with salt, pepper, and thyme.

9. 9

   Heat well and then pour over the mussels and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.