2 tart apples (cut into large cubes) - unpeeled
6 peeled garlic cloves
1/4 cup vegetable oil (plus extra, for mussel pot)
2 tsp chopped fresh thyme
salt and pepper
200 g diced day-old french bread (cut into 25 mm cubes)
1 medium cooking onion (sliced)
1 piece fresh ginger (peeled and sliced)
1.8 kg (fresh mussels) - washed and debearded
250 ml apple cider or apple juice
Transfer the mussels and all of the juices to a large platter and top with the toasted croutons. Serve immediately.