Scrub the mussels, but to be honest – I leave the beards on. I don’t like potentially ripping the mussels when I remove the beards.
In a small saucepan, melt the butter. Continue to cook it until the butter foams, and starts to smell nutty. Remove from the heat and then pour into a bowl to prevent the butter from continuing to cook, or even start to burn. You don’t want that!
In a large pot, heat the grapeseed oil, and then sauté the shallots until translucent. Then add in the mussels, apple cider vinegar, and the flaked salt, to taste (you may prfer to leave this out if you just want the taste of the ocean!). Cover the pot with a lid and cook for 4-5 minutes until the mussels have opened up.
Just as the mussels are opening, add in the dill and apple and heat through.
Once the mussels have opened, and are beautifully plum – remove immediately from the heat and transfer to your serving dish. I used a beautiful old tin pie dish, given to me by my Mum!
Serve with crusty bread, torn apart with friends!
Yum! This dish is inspired from Simon Baijada – thank you it is just stunning!