Ingredients

Method

• 1 kg fresh mussels
• 1 x 340 ml bottle cider
• ½ lemon, juiced
• 4 cloves garlic, crushed
• 1 bunch celery leaves, roughly chopped
• 1 x 80 g packet Woolworths wood-smoked duck rashers, fried until crisp
• 2 x 10 g punnets Woolworths sorrel duo
• 2 T sherry vinegar

Method

Ingredients

1. Scrub the mussels and remove any beards. Pour the cider into a large saucepan with a lid.

2. Add the lemon juice, garlic, celery leaves and mussels, place the saucepan over a high heat and cover. Bring to the boil and check after 3 minutes. Once most of the mussels have opened, remove from the heat. Discard any mussels that have not opened, or those with broken shells.

3. Pile the open mussels on a platter. Serve with the crispy duck rashers, sorrel and sherry vinegar.

Cook's note: Serve crispy rashers on the side with these mussels in their moreish cider-based sauce.

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