Mussels Glazed with Cider Cream Sauce

Preparation info
  • Serves


    • Difficulty


Appears in
Fabulous Food

By Gary Rhodes

Published 1997

  • About

These mussels are served out of their shells. Glazed in a nice, small starter bowl or serving dish, what you’ll have are fresh mussels, lots of leeks and good cider-cream sauce glaze. Nothing could be a better accompaniment than a glass of good wine.

If you want to turn this into a main course, take a fillet of cod or salmon, poach it, sit it on a bed of spinach and then glaze it with the mussel and cider sauce.