Ingredients

800g Mussels

200ml Suffolk Cyder

80g Samphire

60g Shallot

200g Fennel

50ml Veg oil

Salt & Pepper to taste

2 Chunks of mopping bread

Method

Thoroughly wash the mussels in cold running water; these should be closed and undamaged, and tear off the ‘beard’ and discard any that are damaged or open.

Thinly slice the fennel and place it to one side.

Blanch the samphire in boiling salted water for 20-30 seconds, then cool and set aside.

To cook, add a drizzle of oil to a deep pan and place in the finely chopped shallots, place the mussels and fennel into the pan, toss these around in the pan gently for 1 minute until the mussels just start to heat, then pour in the cider.
Cover the pan with a lid and allow to cook out for 3-4 minutes, until the mussels have all opened and the fennel is cooked through. Add in the samphire, stir through, and serve.