Creamy Apple Cider Mussels
- 1 shallot minced
- 1 leek white and light green parts thinly sliced
- ¼ cup dry white wine
- 1-1/2 cups apple cider
- 2 pounds mussels scrubbed
- ¼ cup light cream gently warmed
- 2 sprigs fresh thyme
Spray a large, deep pan with cooking spray and set it over medium heat. Add the shallot and cook, stirring frequently, for 1-2 minutes, or until it begins to soften. Add the leeks and cook another 1-2 minutes. Stir in the wine; cook until nearly evaporated. Pour in the cider and bring to a rapid simmer.
Carefully add the mussels to the pan. Cover and cook 5-7 minutes, or until the shells open.
Remove the pan from the heat. Stir in the cream and thyme. Season to taste with salt and pepper.
Calories: 315kcal | Protein: 28g | Fat: 10g | Saturated Fat: 4g | Cholesterol: 80mg | Sodium: 664mg | Fiber: 1g | Sugar: 12g