Mussels cooked in cider

A big bowl of Paul Merrett's steaming mussels is just the ticket on a chilly day
By Paul Merrett
Mussels cooked in cider
  • Rating:
  • Serves: 4
  • Cook Time: 10 minutes
  • Prep Time: 10 minutes
  • Effort: easy


  • 3 kg mussels, cleaned
  • 1.8 litres cider, preferbly Hereford cider, such as Old Rosie
  • 600 ml double cream
  • 6 banana shallots, sliced very finely into rings
  • 6 cloves garlic, finely chopped
  • large bunch flat-leaf parsley, leaves coarsely chopped
  • crusty bread, to serve


1. Heat a large saucepan and have a tight fitting lid ready.

2. Add the mussels and pour over the cider. Put the lid on the pan and give it a good shake ' the cider must boil and steam open the mussels.

3. When the mussels have opened, stir in the cream and shallots and cook for a few minutes.

4. Stir in the garlic and parsley until well combined and remove the pan from the heat.

5. To serve, put a slice of crusty bread into the bottom of shallow serving bowls, then ladle the mussels and cooking liquor over the top.

Rate This Recipe