Cornish-Style Mussels Cooked in Cider

It’s mussel season again! And if you are still looking for a recipe to enjoy the tasty molluscs, here is one I tried recently and it became an instant hit in our household. – Serve with fresh bread, French fries or boiled potatoes or rice, and enjoy!



  • 1 kg mussels (kitchen-ready)
  • 2 shallots, finely chopped
  • 15 grams of butter
  • 2-3 branches of parsley
  • 5 twigs of thyme
  • 1 bay leaf
  • 100 ml of cider
  • 120 ml of cream
  • 2 tablespoons of chopped chives


  1. Make a bouquet garni from the parsley, thyme and bay leaf.
  2. Melt the butter in a large stainless steel pan. Add the shallots and soften (without browning them) over medium heat.
  3. Add the mussels and then the cider and the bouquet garni. Turn up the heat to bring the liquid to a simmer, cover and steam the mussels until they open. This should take around 3-4 minutes. Give the pan a good shake every now and then.
  4. Remove the bouquet garni and add the cream. Leave on the heat for just 30 minutes or so for the cream to warm through, then remove from the heat. (make sure not to overcook the mussels, they will turn rubbery rather quickly.)
  5. Add the chopped chives and shake the pan once more.
  6. Ladle into individual bowls.

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