Ingredients
The following ingredients have 4 Servings
- 1 shallot (minced)
- 1 leek (white and light green parts thinly sliced)
- 1/4 cup dry white wine
- 1-1/2 cups apple cider
- 2 pounds mussels (scrubbed)
- 1/4 cup light cream (gently warmed)
- 2 sprigs fresh thyme
Instruction
- Spray a large, deep pan with cooking spray and set it over medium heat. Add the shallot and cook, stirring frequently, for 1-2 minutes, or until it begins to soften. Add the leeks and cook another 1-2 minutes. Stir in the wine; cook until nearly evaporated. Pour in the cider and bring to a rapid simmer.
- Carefully add the mussels to the pan. Cover and cook 5-7 minutes, or until the shells open.
- Remove the pan from the heat. Stir in the cream and thyme. Season to taste with salt and pepper.
- Serve immediately.
