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Located above Billingsgate Market in London's DocklandsOur location
1kg farmed fresh mussels
1 small onion, very finely chopped
1 clove garlic, crushed
½ teaspoon dried thyme
150mls apple juice
squeeze lemon juice
2 tablespoons half fat crème fraiche
1 tablespoon chopped fresh parsley
Rinse the mussels in cold water,discard any that do not close when tapped.
Melt the butter in a large pan and cook the onion and garlic until soft and transparent.
Add thyme, apple juice and a squeeze of lemon. Bring to the boil, add the mussels, cover and steam for 3-5 minutes until the mussels have opened. Shake the pan and/or stir the mussels to ensure even cooking.
Using a slotted spoon transfer the mussels to a serving dish. Strain the cooking liquid and bring to the boil and leave it to bubble until reduced by half.
Stir in the crème fraiche and parsley and pour over the mussels. Serve with crusty bread