Ingredients

  • Serves 6 people
  • 2 tart apples (cut into large cubes) - unpeeled

  • 6 peeled garlic cloves

  • 1/4 cup vegetable oil (plus extra, for mussel pot)

  • 2 tsp chopped fresh thyme

  • salt and pepper

  • 200 g diced day-old french bread (cut into 25 mm cubes)

  • 1 medium cooking onion (sliced)

  • 1 piece fresh ginger (peeled and sliced)

  • 1.8 kg (fresh mussels) - washed and debearded

  • 250 ml apple cider or apple juice

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Recipe Courtesy of
Anna Olson

Episode 4: Roasted Garlic and Apple Steamed Mussels

Deliciously stewed, these mussels are stewed to perfection with tart apples. Aromatic, fragrant with the perfect crunch, these mussels are a perfect appetiser. Pro tip: use the shells as a spoon to slurp up all that delicious gravy.
  • Easy
  • 15 min
  • 60 min
  • 15 min
  • 2 steps
  • 10 Ingredients
  • Easy
  • 2 steps
  • 10 Ingredients
  • 15 min
  • 60 min
  • 15 min

Instructions

  1. Bake apples and make croutons

    • Preheat the oven to 190 °C (375 °F). Toss the diced apple with the garlic, oil and thyme in an oven proof baking dish and season lightly. Bake, uncovered for about 30 minutes, until the garlic starts to caramelize just a little. 
    • Spoon out the garlic and apples with a slotted spoon and set aside. Add the cubed bread to the pan (or transfer to a large pan, if needed) and toss to coat. 
    • Toast the croutons, stirring once or twice in the same, 190 °C (375 °F) oven until they are golden brown, about 20 minutes. Set aside.


  2. Cook mussels

    • Preheat a large pot over medium-high heat and add the oil. Add the onionsand sauté to soften them, about 3 minutes. 
    • Add the garlic and apples and stir in to warm. Add the mussels and stir gently for a minute. Cover and let sit for a minute. 
    • Add the cider, stir gently and cover, steaming until all of the mussels have opened. Discard any unopened mussels.


Garnish and Serve!

Transfer the mussels and all of the juices to a large platter and top with the toasted croutons. Serve immediately.

Garnish and Serve!

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Ingredients
  • Serves 6 people
  • 2 tart apples (cut into large cubes) - unpeeled

  • 6 peeled garlic cloves

  • 1/4 cup vegetable oil (plus extra, for mussel pot)

  • 2 tsp chopped fresh thyme

  • salt and pepper

  • 200 g diced day-old french bread (cut into 25 mm cubes)

  • 1 medium cooking onion (sliced)

  • 1 piece fresh ginger (peeled and sliced)

  • 1.8 kg (fresh mussels) - washed and debearded

  • 250 ml apple cider or apple juice

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