Mussels, cider butter, hispi cabbage
Mussels x 1kg
Shallot (thinly sliced) x 1
Leeks (white part only, thinly sliced) x 2
Butter x 150g
Good quality cider (dry) x 220ml
Hispi cabbage (sliced into 2cm slices) x 1
Lemon x 1
Use a heavy based casserole dish with a lid.
Start by sweating the finely sliced shallots and leeks with 50g butter. Add a pinch of salt and put the lid on. The liquid released by the vegetables will help them cook nice and evenly when the lid is on.
After 2 minutes add 200ml cider and turn the heat up.
Bring to boil and allow to cook for 30 seconds.
Add the 100g diced butter and whisk in.
Once emulsified, add the mussels and the sliced cabbage, stir, and put the lid back on.
Leave for 1 minute, then remove the lid and stir regularly until you can see that all the mussels have opened.
Check the sauce for salt and maybe squeeze in half a lemon worth of juice.