CiderPunk Moules - Super - Mare

• 2 pints fresh mussels, cleaned
• 1 clove garlic, crushed with the side of a knife
• 1/4 pint artisan cider
• 1/4 pint of fresh double cream
• 1/4 stick of west country butter
• 1 tbsp black peppercorns, freshly crushed
• large sprig of fresh parsley, finely chopped
• salt to taste

Place mussels, cider, garlic and butter in a large saucepan, bring to the boil and cook until mussels have just opened. Discard any mussels that don't open.

Drain mussels and return cookng liquid to saucepan. Bring to the boil until reduced by half. Add cream, black pepper and parsley to the pan and mix. Return mussels to the pan, mix gently and add a little salt to taste.

Serve immediately with fresh crusty bread to mop up the juices and a glass of artisan cider on the side.

Good Times!