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