Aishling Moore's Mussels With Creamed Watercress And Cider Recipe
Dry cider, mussels and peppery watercress combine to make an umami-rich dish that's greater than the sum of its parts. Serve with hunks of bread for dunking
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Cooking tools:
- Immersion blender
- Kitchen scale
- Paring knife
- Chef's knife
- Cutting board
- Colander
- Mixing bowl
- Saucepan
- Pot
- Stove
- Refrigerator
Ingredients
- 1kg mussels
- 200ml cider
- 2 tbsp vegetable oil
- 1 onion sliced
- 4 garlic cloves sliced
- 100ml white wine
- 300ml cream
- 80g watercress
- 15g fresh parsley
- sea salt and a pinch of ground white pepper
- crusty bread to serve
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