Mussels with cider and parsley recipe

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Just like oysters, mussels were once the food of the poor in these islands. This way of preparing them is a West Country twist on the classic French moules marinière, using dry cider (preferably from Somerset).

  • Yield: 3 Servings


  • 1 kg mussels
  • 20 g butter
  • 50 g shallots, diced
  • 2 garlic cloves, chopped
  • 100 ml double cream
  • 20 g fresh parsley, chopped
  • crusty bread to serve
How to Make It
  1. To prepare the mussels, remove the beards and scrape off any barnacles. Discard any mussels that stay open or that have broken shells. Wash well under cold running water.
  2. Heat up the butter in a large heavy-bottomed pan and sweat the shallots and garlic for a few minutes until soft but not brown.
  3. Place the mussels in the pan and pour in the cider. Cover the pan tightly and cook on a high heat for 3–4 minutes until the mussels are open, shaking the pan a few times.
  4. Discard any mussels that stay stubbornly shut, then add the cream and parsley. Bring to the boil and serve, with crusty bread.

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