2 kilos of Anglesey mussels - cleaned
1 onion - finely chopped
2 cloves of garlic
2 x 500g packs of oyster mushrooms, finely sliced
1 glass (half-pint) of dry cider
1 strand of saffron - soaked in the cider
A handful of fresh parsley
A handful of fresh chives - finely chopped
50g butter
15ml-20ml of whipping cream
Slices of lemon to serve

METHOD

In a saucepan large enough to hold the mussels, heat half the butter and soften the onions and garlic. Pour the saffron and cider into the pan, cover and bring to the boil. Leave to simmer to reduce the sauce a little.

In a frying pan, soften the mushrooms in the butter until light brown and place to one side.

Add the shells to the pan and cover. Cook for about 2-3 minutes. As the shells begin to open, add the herbs and the cream. Finally, add the mushrooms to the mussels, mix well and serve immediately, decorated with the lemon slices.

Tip
If the mussels are closed they are edible. If some of the shells are open, tap them. If they shut on tapping, these too are fine to eat. If they remain open, throw them in the bin.

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