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rate
Prep 15 minutes
Total 30 minutes
Serves or 4 as a starter
US | Metric
Ingredients
  • 750 g pre-cooked vac pac mussels
  • 1 tbsp olive oil
  • 25 g butter
  • 1 leek, finely chopped
  • 2 cloves garlic, crushed
  • 1 medium Bramley apple, peeled and diced
  • 330 ml sweet cider
  • 1 tsp Dijon mustard
  • 200 ml double cream
  • 1 tbsp chopped chives
  • 1 pinch of flaked sea salt
  • 1 twist of freshly ground black pepper
  • crusty bread, to serve
Creamy Cider Apple Mussels Creamy Cider Apple Mussels

Creamy Cider Apple Mussels

This is my fruity twist on the incredible French dish of moules marinieres, using tangy Bramley apple, sweet cider and some pre-cooked vacuum packed mussels,that I was gifted from the lovely hard working people at Marine Stewardship Council (MSC UK).

Sadly our seas are under threat from overfishing but the MSC are on a mission to end this and keep our seas thriving with life.

We can all help by looking out for the MCS eco label (a blue fish) when choosing seafood products every time we shop or eat out (once we are finally out of lockdown!).

Enjoy the seafood you love today, tomorrow and always.

If you want any more info about seafood sustainability and all that the MSC are doing , the you can head to MSC.org


  1. Place a large saucepan over a medium heat. Add the olive oil and butter. When the butter has melted and starts to bubble add the leek, garlic and apple. Saute for 5-8 minutes until the leeks are tender and the apple has started to break down to a pulp.
  2. Increase the heat and add the cider, cream, mustard and season with salt and pepper. Bring to the boil, then throw in the mussels. Stir around then cover the pan with a lid. Cook for 2 minutes, remove the lid, stir everything around and cover for a further 2 minutes, for the mussels to totally heat through and become covered in the creamy broth.
  3. Scatter over the chives and divide between bowls.
  4. Serve hot with crusty bread to mop up the creamy cider broth.

Jo Pratt is an award winning food writer, cook, food stylist and presenter. She creates inspirational modern recipes, using the best seasonal produce all with achievable results for the home cook. She has a unique style, which has seen her become a best – selling author, with numerous cookbooks under her belt.


When she’s not writing books, you’ll also find Jo presenting recipes online, on TV, in your favourite food magazines, on stage performing live cookery demonstrations and hosting numerous workshops/cookery classes. She hosts regular lessons at both Leiths Cookery School and Divertimenti Cookery School, London.


Jo has collaborated with other three female chefs, to launch The Gorgeous Kitchen, an award-winning contemporary restaurant specialising in beautiful global cuisine made with British-grown produce at Heathrow’s Terminal 2.


Jo’s cooking style initially evolved from working with hugely talented restaurant chefs (including the late Gary Rhodes, Gordon Ramsay, Jamie Oliver and John Torode) making the most delicious food – and translating their ideas into recipes for the everyday kitchen.

Creamy Cider Apple Mussels

This is my fruity twist on the incredible French dish of moules marinieres, using tangy Bramley apple, sweet cider and some pre-cooked vacuum packed mussels,that I was gifted from the lovely hard working people at Marine Stewardship Council (MSC UK).

Sadly our seas are under threat from overfishing but the MSC are on a mission to end this and keep our seas thriving with life.

We can all help by looking out for the MCS eco label (a blue fish) when choosing seafood products every time we shop or eat out (once we are finally out of lockdown!).

Enjoy the seafood you love today, tomorrow and always.

If you want any more info about seafood sustainability and all that the MSC are doing , the you can head to MSC.org

favorite
print
rate
Prep 15 minutes
Total 30 minutes
Serves or 4 as a starter
US | Metric
Ingredients
  • 750 g pre-cooked vac pac mussels
  • 1 tbsp olive oil
  • 25 g butter
  • 1 leek, finely chopped
  • 2 cloves garlic, crushed
  • 1 medium Bramley apple, peeled and diced
  • 330 ml sweet cider
  • 1 tsp Dijon mustard
  • 200 ml double cream
  • 1 tbsp chopped chives
  • 1 pinch of flaked sea salt
  • 1 twist of freshly ground black pepper
  • crusty bread, to serve
  1. Place a large saucepan over a medium heat. Add the olive oil and butter. When the butter has melted and starts to bubble add the leek, garlic and apple. Saute for 5-8 minutes until the leeks are tender and the apple has started to break down to a pulp.
  2. Increase the heat and add the cider, cream, mustard and season with salt and pepper. Bring to the boil, then throw in the mussels. Stir around then cover the pan with a lid. Cook for 2 minutes, remove the lid, stir everything around and cover for a further 2 minutes, for the mussels to totally heat through and become covered in the creamy broth.
  3. Scatter over the chives and divide between bowls.
  4. Serve hot with crusty bread to mop up the creamy cider broth.

Jo Pratt is an award winning food writer, cook, food stylist and presenter. She creates inspirational modern recipes, using the best seasonal produce all with achievable results for the home cook. She has a unique style, which has seen her become a best – selling author, with numerous cookbooks under her belt.


When she’s not writing books, you’ll also find Jo presenting recipes online, on TV, in your favourite food magazines, on stage performing live cookery demonstrations and hosting numerous workshops/cookery classes. She hosts regular lessons at both Leiths Cookery School and Divertimenti Cookery School, London.


Jo has collaborated with other three female chefs, to launch The Gorgeous Kitchen, an award-winning contemporary restaurant specialising in beautiful global cuisine made with British-grown produce at Heathrow’s Terminal 2.


Jo’s cooking style initially evolved from working with hugely talented restaurant chefs (including the late Gary Rhodes, Gordon Ramsay, Jamie Oliver and John Torode) making the most delicious food – and translating their ideas into recipes for the everyday kitchen.