Cider Mussels

Cider Mussels are a simple yet indulgent dish of fresh mussels gently cooked in cider with scallions, cream, and fragrant herbs. The cider adds a light sweetness that pairs beautifully with the natural brininess of the mussels, while the cream creates a rich, silky sauce. Perfect for a relaxed supper, this dish is best enjoyed with plenty of crusty bread to soak up every last drop.

Prep Time 15

Cook Time 10

Total Time 25

Servings Portions

Ingredients

1 kg fresh mussels
2 tbsp butter
3 large scallions finely sliced white and green parts separated
2 cloves garlic finely chopped
250 ml dry cider
150 ml double cream
2 tbsp fresh parsley finely chopped
1 tsp fresh thyme leaves or ½ teaspoon dried thyme
ground black pepper to taste
1 large lemon wedges

Instructions

Place the mussels in a large bowl of cold water. Scrub the shells thoroughly and remove any beards by pulling them away from the shell.
1 kg fresh mussels
Discard any mussels that are cracked or remain open when tapped. Drain and set aside.
Heat the butter in a large saucepan or deep casserole dish over medium heat. Add the white parts of the sliced scallions and cook gently for 2–3 minutes until softened but not browned.
2 tbsp butter, 3 large scallions
Add the garlic and cook for a further 30 seconds, stirring constantly.
2 cloves garlic
Pour in the cider and bring it to a gentle simmer.
250 ml dry cider
Allow it to bubble for 2–3 minutes to cook off a little of the alcohol and concentrate the flavour.
Add the prepared mussels to the pan and give everything a quick stir.
Cover with a lid and cook for 4–5 minutes, shaking the pan once or twice, until the mussels have opened.
Discard any that remain closed.
Reduce the heat to low and stir in the cream, green parts of the scallions, parsley, and thyme. Season with freshly ground black pepper. Gently warm through for 1–2 minutes, taking care not to boil.
150 ml double cream, 2 tbsp fresh parsley, 1 tsp fresh thyme leaves, ground black pepper
Spoon the Cider Mussels into warm bowls and pour the creamy cider sauce over the top. Serve immediately with crusty bread and lemon wedges, if using.
1 large lemon

Equipment

Large Bowl
Colander
Large Saucepan deep casserole dish with a lid
Chopping Board

Notes

Serving Suggestions for Cider Mussels:

Cider Mussels are best served straight from the pot with thick slices of crusty bread or a warm baguette for dipping into the sauce. A simple green salad or buttered new potatoes make excellent accompaniments, keeping the focus firmly on the mussels and their rich, aromatic broth.

The quantities shown in this recipes are equal to 4 starters or 2 main dishes.

Nutrition