For two.
1.5kg mussels
1 large shallot (or two little ones)
20g butter (a large knob)
250ml dry cider
4 tbsp double cream
Dill sprigs
Put two large soup bowls to get warm. Scrub the mussels, tug away any hairy beards and check scrupulously for any dead or broken mussels.
Peel and finely chop the shallot. Put it into a large, deep pan with the butter over a low heat. Let the shallot soften, stirring it regularly so it doesn't colour. When it is soft and translucent, pour in the cider, let it bubble up, then add the cleaned mussels. Cover tightly with a lid and turn the heat to medium.
Cook only until the shells have opened - a matter of a minute or two. Lift the mussels out with a draining spoon into two warm bowls and cover. Turn up the heat, pour in the cream, stir, and season gently with black pepper. Let it bubble for a minute. Taste the sauce, and in the unlikely even of you needing salt, add a very little.
Pour the sauce over the mussels and serve immediately with crusty bread and a spoon for the cooking liquor.
