Name: Mussels Cooked in Somerset Cider
Yield: Serves 4
Cuisine: British
Ingredients: 2 garlic cloves, peeled and crushed; 400 ml Somerset dry cider; salt and freshly ground black pepper; a good knob of butter; 2 kg fresh mussels; 100 ml double cream; 2 tablespoons finely chopped parsley; 1 small onion, peeled, halved and finely chopped; 6 rashers of good quality streaky bacon, derinded and finely chopped

Preparation info

Serves
4

Difficulty
Easy

Appears in

British Seasonal Food

By Mark Hix

Published 2008

About

With their plump, juicy flesh, mussels are at their peak at this time of the year. We are all so conditioned to pouring wine into our sauces that we tend to forget about using our native drinks instead. Both cider and beer are great for cooking mussels.

Ingredients

2 kg fresh mussels
a good knob of butter
1 small onio

Method

Scrub the mussels thoroughly and remove the beards. Discard any with open shells that do not close when sharply tapped.

Melt the butter in a cooking pot large enough to hold the mussels. Add the onion, garlic and bacon and cook gently for 3-4 minutes to soften the onion. Add the cider and simmer for a minute or so. Add the mussels, cover with a tight-fitting lid and cook over a high hea

Become a Premium Member to access this recipe

Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page

Already a member?

Best value

'Brilliant app for foodies'

'Spotify of cookbooks'

No reviews for this recipe

Mussels Cooked in Somerset Cider

Ingredients

Method

Become a Premium Member to access this recipe

$4.99

$39.99

Part of