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Sharing the dishes he most loves to cook for family and friends, chef, restaurateur and TV presenter Rick Stein invites us into his kitchen to create some of his favourite meals from his new book

AUTUMN FOOD SPECI A L ADD A SPECIAL SOMETHING TO YOUR SEASONAL CELEBRATIONS WITH SEVEN PAGES OF DELICIOUS RECIPES

CORNISH MUSSELS WITH CIDER

Serves 4 Preparation time 20-25 minutes Cooking time 5-10 minutes

“This is a version of moules marinière using Cornish ingredients. You can’t go wrong, really.”

INGREDIENTS

• 1.75kg/3¾lb fresh mussels

• 25g/1oz butter

• 1 clove garlic, peeled and finely chopped

• 4 or 5 spring onions, trimmed and chopped

•A few thyme sprigs and a couple of bay leaves

• 100ml/4fl oz dry cider

• 125ml/4½fl oz double cream

•A good handful wild sorrel leaves, coarsely chopped, or 200g/7oz baby spinach leaves, washed

• Salt and freshly ground black pepper

• Crusty bread, to serve

1. Wash the mussels under plenty of cold running water. Discard any open ones that won’t close when lightly squeezed or tapped. Pull out any tough, fibrous beards protruding from the tightly closed shells and knock off any barnacles with a large knife. Give the mussels another quick rinse to remove any little pieces of shell.