Sea Sisters Mussels In Somerset Cider

Mussels with Somerset Cider Marinade
Net Weight: 130gr
Mussels and cider is a classic marriage of flavours. We have used a traditional apple cider from the Burrow Hill Cider Company in Somerset to make the marinade. It also has a splash of their beautiful apple cider vinegar and a quality Arbequina olive oil. We love this recipe and hope you enjoy it's originality.
The Burrow Hill Cider Brandy Company has been pressing cider for over 200 years. Today they are also distilling award winning cider brandy using traditional methods.
We eat these mussels with a small spoon to enjoy every bite of mussels with the sweet liquor, it's essential! We also drink the left over marinade straight from the tin, it's so good!
Three ways to enjoy our mussels besides indulging straight from the tin:Thinly slice a yellow stick of celery from the heart of the vegetable, chop some chicory leaves in half, add a handful of picked sweet herbs such as chervil, tarragon or parsley and maybe a few capers. Toss it all in the liquor from the tin and add the mussels at the end. Give it a good crack of pepper and sea salt to finish. Heat the contents in a small pan on a medium heat. Once simmering chuck in either a chopped lovage leaf or some chopped tarragon. Adjust seasoning if required. Serve hot in a bowl with chips and mayonnaise. Hot and simple. Crisp up a few rashes of good quality smoked bacon. Meanwhile, mix a spoon of the liquor from the tin with a dollop of mayonnaise and dijon mustard. Toss the mayonnaise with a few little gem lettuce leaves, a generous amount of chopped chives, the mussels and some chopped cornichons. Stack it up in a buttered soft white bun with a crack of pepper and sea salt. Enjoy.