July 27, 2026
Moules in cider
Cider gives mussels a rounder, sweeter broth than wine, with a soft apple note that suits the cream. As with any mussel dish it lives or dies on the shellfish, so buy them live and cook them the day you get them. Ask the counter and we clean and debeard them for you.
Ingredients
- 1kg live mussels (ask the counter, we clean and debeard them)
- 25g butter
- 2 shallots, finely chopped
- 2 cloves garlic, sliced
- 250ml dry cider (a West Country cider)
- 100ml double cream
- 1 tsp Dijon mustard (optional)
- a handful of chopped parsley
- black pepper
Method
- Check the mussels. Tap any that are open and if they do not close they are dead, so discard them. Pull off any stray beards and rinse in cold water.
- Melt the butter in a large lidded pan and soften the shallots and garlic for 3 to 4 minutes without letting them colour.
- Turn the heat to high, pour in the cider and bring it to a fast simmer for 1 minute to cook off the raw edge.
- Tip in the mussels, put the lid on and steam for 4 to 5 minutes, shaking the pan once, until the shells open.
- Discard any mussel that stays shut. Stir in the cream, the mustard if using, the parsley and a good grind of pepper.
- Serve straight away in bowls with the liquor poured over.
To serve: Crusty bread or a bowl of fries to mop up the broth. To drink, the same dry cider you cooked with. Cook them the day you buy them and keep them cold in a bowl under a damp cloth so they can breathe.
Shop this recipe: mussels and what is on the counter today. Cut to order at the counter.