Little Box Brownie: Cider & Garlic Mussels

This dish was a little inspired by a meal I had many years ago in a little Irish pub in Dublin, 'Johnnie Foxes' with my partner and his sister. It was a big bowl of garlic and white wine mussels, finished off with a few slices of thick bread to mop up the sauce.

2 Tablespoons of olive oil

1 small brown onion

5 cloves of garlic

1 kg of mussels

1 small bottle of cider

1/4 cup of cream

a bunch of parsley

Heat oil in a large saucepan. Add the chopped onion and garlic, cook until the onion is soft. Add the mussels and heat for 1 minute then add the cider and cream. Place a lid on the sauce pan and steam until the mussels open. Then remove from the heat and add the parsley.

Best served straight from the pot, with a big roll of crusty bread, and a few bottles of cider.