Mussels in Cider, Garlic and Cream

It is getting to the end of the season for mussels (only months with an 'r' remember!) so I feel to need to indulge one last time before waiting for the Autumn.  This is my favourite way to cook them, simple but with a slight richness from the cream.
I always clean mussels by tipping them into the sink and going over them one by one under a running tap, pulling off the 'beards' and scraping off any barnacles....a bit time consuming but so worth it!

Ingredients

1 kg Bag of Live Mussels (cleaned and de-bearded)

1 Wine Glass (about 200ml) of Dry Cider

2 Shallots (finely chopped)

2 Cloves of Garlic (finely chopped or minced)

25g Butter

150ml Whipping Cream
A handful of Fresh Chives (or Parsley)

• Melt the butter in a large saucepan and add the chopped shallots and garlic.  When they have gone soft and translucent pour in the cider and bring to the boil.
• Tip the mussels into the bubbling cider and put the lid on, leave to cook on a medium heat for 5 minutes, shaking the pan occasionally.
• Check after 5 minutes, if the majority of the mussels have opened then they are done.  Remove the mussels from the pan with a slotted spoon into a large bowl, discarding any that haven't opened.  Turning the heat on high, reduce the juices in the pan by about half then add the cream and the herbs.  Bring back to the boil then tip the mussels back into the pan.
• Keeping it bubbling and hot, stir the mussels around in the pan so they get coated with all the creamy juices then tip into a large bowl or serve straight from the pan.
• I think these are best served with some good bread to dip in the sauce or maybe go Belgian-style with some thin fries...yum.