A quick one-pot dish from Scottish chef and Slow Food champion Neil Forbes
300g mussels, cleaned and beards removed
A sliver of garlic
A few sprigs of thyme
1 tbsp grain mustard
½ good eating apple, diced, skin on
75ml double cream
50g cheddar (preferably Keen’s), grated
Add the mussels, garlic, cider and thyme to a large, hot pot on the stove and cover with a lid. After 1 min add the mustard, apple and cream, and cook for a few mins until the cream is coming to the boil.
Just before serving add the Keen’s cheddar and give the mussels a good stir and a final season—it may need a dash more cider, mustard or cream. Serve at once in warmed bowls.
Recipe: Neil Forbes