Conwy Mussels in Cider and Leeks

Name: Conwy Mussels in Cider and Leeks
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 servings
Cuisine: Welsh
Ingredients: 1.5 kg fresh live mussels; 30 g salted welsh butter; 250 g leeks; 2 piece Garlic cloves; 2 sprig Fresh thyme; 250 ml dry welsh cider; 100 ml double cream; 15 g fresh flat-leaf parsley; 1 tsp freshly ground black pepper

Plump fresh mussels steamed in crisp Welsh cider with sweet softened leeks and finished with a swirl of rich double cream.

🇬🇧United Kingdom· North Wales

Prep: 20 min
Cook: 15 min
Total: 35 min
Servings: 4
Difficulty: Easy
Calories: 420 kcal

Ingredients

0 of 9 gathered

Servings

1½ kg fresh live mussels — in shell, scrubbed and debearded
30 g salted welsh butter — diced
250 g leeks — trimmed, thoroughly washed, and finely sliced
2 piece Garlic cloves — peeled and finely sliced
2 sprig Fresh thyme — leaves picked and chopped
250 ml dry welsh cider — traditional still or sparkling
100 ml double cream — fresh
15 g fresh flat-leaf parsley — finely chopped
1 tsp freshly ground black pepper — coarsely ground

Equipment

•Large heavy stockpot with lid
•Colander
•Stiff scrubbing brush
•Wooden spoon
•Ladle

Nutrition

Per serving, approximate

Calories: 420 kcal
fat: 22 g
carbs: 12 g
fibre: 2 g
protein: 32 g
calories: 420 kcal

Instructions

1
Scrub the mussels under cold running water and pull away the fibrous beards.
2
Discard any mussels with broken shells or those that stay open when firmly tapped.
3
Melt the butter in a large heavy pot over medium heat on the hob.
4
Add the sliced leeks, garlic, and thyme to the melted butter.
5
Cook gently for six to eight minutes until the leeks are soft and sweet.
6
Pour in the dry cider and bring the liquid to a rapid boil.
7
Tip the cleaned mussels into the pot and cover tightly with the lid.
8
Steam for four to five minutes, shaking the pot occasionally, until the shells open.
9
Pour in the double cream and add the freshly ground black pepper.
10
Stir gently for one minute to warm the cream through the broth.
11
Discard any mussels that remain firmly closed after cooking.
12
Scatter over the chopped fresh parsley and ladle into warm deep bowls immediately.

Chef's tips

Buy mussels on the day you intend to cook them and keep them well chilled on ice. Tap any open mussels against the counter before cooking; if they do not slowly close, discard them straight away. Do not add salt to the cooking pot, as the mussels naturally release plenty of briny liquor.

Ingredient substitutions

dry Welsh cider → dry white wine or non-alcoholic apple cider with a squeeze of fresh lemon juice
double cream → oat cream for a dairy-free broth or crème fraîche for a slight tang
salted Welsh butter → olive oil or dairy-free butter block

Storage

Cooked mussels are best enjoyed immediately and do not store well.

Reheating

Reheating is not recommended as the mussel meat turns tough and rubbery.

Common mistakes to avoid

•Overcooking the mussels until they become rubbery and shrink inside their shells.
•Failing to clean the leeks thoroughly, which leaves gritty soil in the delicate broth.
•Cooking without a tight-fitting lid, allowing steam to escape before the mussels open.

Serving suggestions

Serve in deep ceramic bowls alongside thick slices of crusty bara brith or sourdough to mop up the broth.Pair with hot crisp chips (fries) for a classic coastal pub meal.