Non-VegetarianEast Anglian cuisine Main Course

Mussels in Cider and Cream

Name: Mussels in Cider and Cream
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4 servings
Cuisine: East Anglian
Ingredients: 1.5 kg fresh rope-grown mussels; 30 g Unsalted butter; 3 item banana shallots; 2 item Garlic cloves; 2 item fresh thyme sprigs; 250 ml dry english cider; 150 ml double cream; 30 g fresh flat-leaf parsley; 0.5 tsp freshly ground black pepper

Plump coastal mussels steamed in crisp English dry cider, enriched with velvety double cream, sweet shallots, and fresh parsley.

🇬🇧United Kingdom· East of England

Prep: 20 min
Cook: 10 min
Total: 30 min
Servings: 4
Difficulty: Easy
Calories: 390 kcal

Ingredients

0 of 9 gathered

Servings

1½ kg fresh rope-grown mussels — cleaned and debearded
30 g Unsalted butter — diced
3 item banana shallots — finely chopped
2 item Garlic cloves — finely sliced
2 item fresh thyme sprigs — leaves picked
250 ml dry english cider — crisp, still or lightly sparkling
150 ml double cream — heavy pourable cream
30 g fresh flat-leaf parsley — finely chopped
½ tsp freshly ground black pepper — to taste

Equipment

•Large heavy-lidded pot
•Colander
•Stiff brush
•Wooden spoon
•Ladle

Nutrition

Per serving, approximate

Calories: 390 kcal
fat: 26 g
carbs: 8 g
fibre: 1 g
protein: 24 g
calories: 390 kcal

Instructions

1
Scrub the mussels under cold running water and pull away the fibrous beards.
2
Tap any open mussels sharply; discard any that stay open or have cracked shells.
3
Melt the butter in a large heavy-lidded pot set over a medium heat on the hob.
4
Add the chopped shallots, sliced garlic, and thyme to the melted butter.
5
Cook gently for four minutes until the shallots soften without browning.
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 vigorously for four minutes, shaking the pot occasionally, until the shells open.
9
Uncover the pot, lower the heat, and stir in the double cream and parsley.
10
Simmer for one minute to warm the cream through, then discard any closed mussels.
11
Season the broth with black pepper and ladle immediately into wide, warm bowls.

Chef's tips

Always inspect your shellfish before cooking and discard any that do not snap shut when tapped. Use a dry, traditional cider rather than a sweet commercial one to prevent the cream sauce from becoming sickly.

Ingredient substitutions

dry English cider → dry white wine or traditional perry
double cream → crème fraîche or thick pouring oat cream
banana shallots → finely diced mild brown onion or white leek

Storage

Best enjoyed immediately, but cooked shelled meat can be kept in the broth in an airtight container for up to 24 hours.

Reheating

Gently warm the shelled mussels and broth in a small pan over low heat for two minutes without boiling.

Common mistakes to avoid

•Overcooking the mussels until they shrink and become tough and rubbery.
•Keeping the heat too high after adding cream, which can cause the sauce to separate.
•Failing to discard tightly closed shells after steaming.

Serving suggestions

Serve with thick slices of warm crusty white bread to mop up the rich cider broth.Pair with hot, crisp skin-on chips for a hearty pub-style meal.Accompany with a chilled glass of local East Anglian dry craft cider.