Cider Mussels with Celery

Cider Mussels with Celery is a quick and flavoursome seafood starter that combines fresh mussels with sweet cider and crisp celery. The cider creates a fragrant cooking liquor that complements the natural saltiness of the mussels beautifully. Serve with plenty of crusty bread for dipping into the delicious juices.

Prep Time 15

Cook Time 10

Total Time 25

Servings Starters

Ingredients

1.5 kg fresh mussels cleaned and debearded
2 stalks celery finely sliced
1 small onion finely chopped
2 cloves garlic finely chopped
300 ml cider medium or dry
100 ml double cream
25 g butter
1 tbsp olive oil
2 tbsp fresh parsley chopped
1 tsp fresh thyme leaves
Freshly ground black pepper to taste
Crusty bread to serve

Instructions

Prepare the mussels:

Rinse the mussels thoroughly under cold running water. Remove any beards and scrape away any barnacles or debris from the shells. Discard any mussels that are cracked or remain open after being tapped firmly against the work surface.
1.5 kg fresh mussels

Prepare the vegetables:

Finely chop the onion and garlic. Slice the celery into thin pieces so it cooks quickly while retaining a little of its natural crunch.

Start the base:

Place a large saucepan over a medium heat. Add the butter and olive oil, followed by the onion and celery. Cook for approximately 3–4 minutes until the onion begins to soften.
1 small onion, 25 g butter, 1 tbsp olive oil, 2 stalks celery

Add the garlic and herbs:

Stir in the chopped garlic and thyme. Cook for another minute, taking care not to let the garlic brown.
2 cloves garlic, 1 tsp fresh thyme leaves

Add the cider:

Pour in the cider and increase the heat slightly. Bring it to a lively simmer and allow it to cook for about 2 minutes. This gives the alcohol a chance to cook away while concentrating the cider's flavour.
300 ml cider

Cook the mussels:

Add the prepared mussels to the pan and stir them through the cider mixture. Cover the saucepan tightly with a lid and cook for approximately 4–5 minutes. Shake the pan gently once or twice during cooking to help the mussels cook evenly.
1.5 kg fresh mussels

Check the shells:

The mussels are ready when their shells have opened and the meat is tender. Discard any mussels that remain firmly closed after cooking.

Finish the sauce:

Reduce the heat and pour in the double cream. Stir gently and allow the sauce to simmer uncovered for 1–2 minutes. Add freshly ground black pepper and stir through most of the chopped parsley.
100 ml double cream, Freshly ground black pepper, 2 tbsp fresh parsley

Serve immediately:

Divide the mussels between four warmed bowls, making sure everyone gets plenty of the cider and celery sauce. Scatter over the remaining parsley and serve immediately with slices of crusty bread.
Crusty bread

Equipment

Large heavy-based saucepan or large lidded casserole
Colander
wooden spoon
Sharp Knife
Chopping Board
Measuring jug
Serving Bowls

Notes

Tips:

Do not overcook the mussels. Once the shells open, they need only a little longer to finish cooking.

Choose a cider that you would happily drink. A very sweet cider can make the sauce overly sugary, so a dry or medium variety works particularly well.

Mussels release their own salty juices as they cook, so taste the sauce before adding any salt.

Keep the celery fairly thinly sliced. It should soften but still provide that pleasant little crunch.

Serve the mussels as soon as they are cooked. They are at their best piping hot with the cider liquor and fresh bread.

For a slightly richer starter, increase the cream to 125 ml.

A generous squeeze of fresh lemon just before serving can add a bright finishing note.

Nutrition