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. 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. ---------------------------------------------------------------------------
Nutrition
Ingredients
