This recipe is published as part of a “Cheats Dinner Party” at www.telegraph.co.uk
For the mussels
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Scrub the mussels, scraping off any beards and discarding any that are open or have broken shells.
Melt the butter in a pan large enough to hold the mussels. Chop the shallots and celery leaves finely and cook gently for five minutes or until softened but not coloured. Add the cider and bring to the boil. Add the mussels and cover. Cook for four minutes, shaking the pan occasionally, until the mussels have opened.
Tip the mussels into a colander set over a bowl and discard any that haven’t opened. Strain the liquor through a new J Cloth, muslin or a very fine sieve into a clean pan and place the mussels in a serving-dish. Put the pan back on the heat, add the mustard and crème fraîche and bring to the boil. Season and add the nutmeg. Chop the dill, add to the cream mixture and pour over the mussels.
Serve the mussels in big bowls with toasted bread.
For more cider recipes visit Cooking with cider on the wiki, and maybe add one of your own?
