Instructions: Wash the mussels thoroughly in several changes of cold water then scrub under cold running water pulling away the beards from the sides of the shells.

Discard mussels with damaged shells or any that refuse to open when tapped with the back of a knife.

Melt the butter in a large saucepan on the simmering plate.

Add the onion and garlic and cook stirring for 10 minutes or until soft. Add the cider and saffron strands.

Transfer to the boiling plate. Bring to the boil then add the mussels and bubble vigorously for 3 to 5 minutes or until the shells open shaking the pan from time to time.

Drain the mussels in a colander over a large bowl reserving the liquid. Strain the liquid through a fine sieve then return to the saucepan.

Add the cream and bring to the boil on the boiling plate.

Allow to bubble for 10 minutes or until reduced and syrupy.

Meanwhile discard any mussels that have not opened.

Add the cooked mussels to the sauce and reheat for 30 seconds.

Serve immediately garnished with herbs.

This delicious alternative to moules marinieres will serve 4 as a main course or 6 as a starter. Accompany with plenty of crusty bread to mop up the juices.

Serves 4

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