Ingredients

• 500ml Millac Gold Single
• 50g Lakeland Dairies Butter
• 20g chopped flat leaf parsley
• 4 kg fresh mussels
• 20g chopped garlic
• 200g chopped onions
• 500ml Irish Cider
• sea salt
• milled black pepper

Method

1. Wash and clean the mussels, remove any beards and discard open mussels that don't close.
2. Melt the Lakeland Dairies Butter in a thick bottom pan and add the garlic and onions.
3. Pour in the cider and reduce.
4. Place in the mussels and cover for 1 minute.
5. Pour in the Millac Gold Single and season well, cover for another minute or two until all the mussels are open.
6. Stir in the parsley and place into large bowls.
7. Pour over the creamy sauce and serve with some freshly baked bread.