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PREP 15 minutes
TOTAL 15 minutes
Serves
US | METRIC

INGREDIENTS

  • 1 kg of live mussels, scrubbed and bearded.
  • 1 fennel, sliced.
  • 2 shallots, sliced.
  • 1 handful of fresh Thyme, leaves stripped.
  • 1 handful of fresh parsley, roughly chopped.
  • 200 ml cider.
  • 50 ml double cream.
  • 30 g of samphire.
  • A knob of butter.
Mussels in a cider cream sauce.

Mussels in a cider cream sauce.

A taste of the sea at home.

Do you like mussels?


I do especially when they are in a cider cream sauce like these. This is the kind of stuff I like to find in a nice pub, not a lasagna or a curry; this is proper pub food. 


Sit in the garden in the sun eating a big bowl with a chilled glass of cider.

**Important Cleaning Tips**

Please be careful when cooking with raw mussels, they MUST be alive at the time of cooking. Place the mussels in a colander and give them a good wash under cold running water. Use the back of a knife to scrape off any barnacles, give them a scrub if need be, and pull the mussels beards off. Once cleaned check the mussels are all closed. If any are open give them a tap on the shell and if they close they are alive. If they stay open, throw it in the bin as it’s dead and you don’t want to eat one.


  1. In a frying pan over a medium to low heat add a splash of olive oil. Add the fennel, shallots and fresh thyme, season and cook till the veg starts to go soft, around 5 minutes.
  2. Now turn the heat right up and throw in the mussels along with the cider. Stick a lid on and give it a good shake. Cook for around 5-6 minutes, giving the pan a little shake every so often.
  3. When the mussels have opened add the cream, butter and the samphire (throw away any unopened mussels), give it another good mix and cook for a further couple of minutes then you are ready to eat.


Once done sprinkle with the parsley and enjoy with some crusty bread for mopping up the  beautiful sauce and serve with a glass of cider.

Mussels in a cider cream sauce.

Mussels in a cider cream sauce.

A taste of the sea at home.

Do you like mussels?


I do especially when they are in a cider cream sauce like these. This is the kind of stuff I like to find in a nice pub, not a lasagna or a curry; this is proper pub food. 


Sit in the garden in the sun eating a big bowl with a chilled glass of cider.

PREP 15 minutes
TOTAL 15 minutes
favorite
print
rate
SERVES
US | METRIC

INGREDIENTS

  • 1 kg of live mussels, scrubbed and bearded.
  • 1 fennel, sliced.
  • 2 shallots, sliced.
  • 1 handful of fresh Thyme, leaves stripped.
  • 1 handful of fresh parsley, roughly chopped.
  • 200 ml cider.
  • 50 ml double cream.
  • 30 g of samphire.
  • A knob of butter.

**Important Cleaning Tips**

Please be careful when cooking with raw mussels, they MUST be alive at the time of cooking. Place the mussels in a colander and give them a good wash under cold running water. Use the back of a knife to scrape off any barnacles, give them a scrub if need be, and pull the mussels beards off. Once cleaned check the mussels are all closed. If any are open give them a tap on the shell and if they close they are alive. If they stay open, throw it in the bin as it’s dead and you don’t want to eat one.


  1. In a frying pan over a medium to low heat add a splash of olive oil. Add the fennel, shallots and fresh thyme, season and cook till the veg starts to go soft, around 5 minutes.
  2. Now turn the heat right up and throw in the mussels along with the cider. Stick a lid on and give it a good shake. Cook for around 5-6 minutes, giving the pan a little shake every so often.
  3. When the mussels have opened add the cream, butter and the samphire (throw away any unopened mussels), give it another good mix and cook for a further couple of minutes then you are ready to eat.


Once done sprinkle with the parsley and enjoy with some crusty bread for mopping up the  beautiful sauce and serve with a glass of cider.

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