Mussels in Apple Cream Sauce

Ingredients

• 1 1/2 kg mussels, scrubbed clean and debearded
• 1 cup apple cider
• 1/2 cup sour cream
• 1/2 teaspoon salt
• 1/8 teaspoon white pepper
• 1/2 teaspoon dried thyme leaves

Directions

1. 1

   In a large, heavy shallow saucepan, bring the cider to a boil. Add the mussels, cover well and bring back to a boil. Shake the pan after 1-2 minutes. Check the mussels and remove those that have opened. Keep cooking, shaking the pan frequently, until all the mussels are open. Discard any that do not open.

2. 2

   Strain the cooking liquid and return to saucepan with the sour cream. Stir with wire whisk until the mixture is blended and smooth; season with salt, pepper, and thyme. Heat well and then pour over the mussels and serve.