Mussels with cider cream

Ingredients

• 1 knobbutter
• 2shallots, finely sliced
• 1 clovegarlic, sliced
• 150 mldry cider
• 2 kgmussels, cleaned; discard any that will not close when tapped on the sink
• 100 mlsingle cream
• 1 small bunchflat-leaf parsley, chopped
• to servecrusty bread

Instructions

1. 1

   Cook the aromatics

   Melt a knob of butter in a very large pan. Add the shallots and garlic and cook for a couple of minutes.

2. 2

   Steam the mussels

   Pour in the cider and add the mussels. Cover and cook for 3–4 minutes, shaking the pan regularly, until the mussels have opened.

3. 3

   Discard closed mussels

   Remove and discard any mussels that have not opened.

4. 4

   Add cream and parsley

   Stir the cream and parsley into the pan and heat through.

5. 5

   Season and serve

   Season well, then serve the mussels in bowls with crusty bread.

What are mussels with cider cream?

Moules marinière is a French preparation of mussels cooked in a savoury liquid, often with wine. This version swaps in dry cider and adds cream for a mellow, lightly tangy sauce.

The short cooking time keeps the mussels at the centre of the dish, while shallots, garlic and parsley give the cooking liquid its aromatic base.

Nutrition and macros by portion

The nutrition label shows one serving as written: 142 calories, 13g protein, 4g carbs, 8g fat.

The mussels provide most of the protein, while the cider and bread contribute carbohydrates. Butter and single cream supply much of the fat; serve with a modest amount of bread and add a simple vegetable side if you want a more balanced plate.

Choosing and preparing the mussels

Fresh mussels: scrub and clean them before cooking, and discard any that will not close when tapped on the sink, as directed in the recipe.

Pan size: use a very large pan with a lid so the mussels have room to open and can be shaken during cooking.

Why cider works

Dry cider: its crisp fruitiness gives the steaming liquid a different character from the white wine used in many versions. Choose dry rather than sweet cider so the sauce stays savoury.

Cream: single cream softens the cider's sharpness without making the sauce especially thick. Stir it in after the mussels open, as the method directs.

How to tell when they are ready

Open shells: cook with the lid on for 3–4 minutes, shaking the pan regularly, and check that the mussels have opened.

Closed shells: discard any that remain shut after cooking. Once the cream and parsley are added, heat the mixture through rather than leaving it to cook for a long time.

Timing and serving

Quick cooking: the recipe takes 20 minutes in total, so prepare the ingredients and bowls before you start heating the pan.

Bread: serve with crusty bread to dip into the cider-and-cream sauce. Put the mussels into bowls while hot.

Seasoning the sauce

Taste before serving: the recipe calls for the dish to be seasoned well, but mussels can bring saltiness of their own. Taste the sauce after the mussels and cream are combined, then adjust the seasoning.

Recipe notes & tips

• Use a pan large enough to hold the mussels with space for them to open.
• Shake the covered pan regularly while the mussels steam.
• Have the parsley chopped before you begin cooking.
• Discard mussels that will not close when tapped before cooking.
• Serve straight away so the mussels and sauce are hot.

Variations

• Add lemon: squeeze a little over the mussels just before serving for a fresh finish.
• Use dry white wine: replace the cider with the same amount for a more classic flavour.
• Add extra herbs: stir in a little chopped chives with the parsley.
• Make it more peppery: finish with freshly ground black pepper to taste.
• Serve with chips: offer chips alongside the mussels instead of crusty bread.

Common mistakes to avoid

• Using a small pan: the mussels may not steam evenly; choose a very large lidded pan.
• Skipping the pan shakes: mussels can cook unevenly; shake the covered pan regularly.
• Overcooking the mussels: they can become tough; check them after 3–4 minutes.
• Keeping closed mussels: discard any that remain shut after cooking.
• Boiling the finished sauce for too long: heat it through after adding the cream and parsley.

How to store

For best results, eat the mussels as soon as they are cooked. If you have leftovers, refrigerate promptly in a covered container and use within 1–2 days; reheat thoroughly, and do not reheat them more than once.

Frequently asked questions