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This recipe for Moules-Super-Mare has been reproduced courtesy of is all about artisan Cider - direct from the Producers - and is best described in their own words:

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Ingredients for 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

How to make Moules-Super-Mare

  • 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.

Serves 2

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