Apple Cider Steamed Mussels

Preparation info

    • Difficulty


Appears in

My Paris Market Cookbook

My Paris Market Cookbook

By Emily Dilling

Published 2015

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For the Mussels

  • 6 pounds (3 kilos) mussels
  • 2 tablespoons extra virgin



Thoroughly wash and de-beard mussels by scrubbing or cutting away any threads that remain. Remove any mussels that are already open or have broken shells. In a large pot, heat olive oil on medium heat and sauté onion until transparent, about 3–5 minutes. Stir in mussels until lightly coated in oil. Add cider and cover pot. Increase temperature to medium-high and cook until