Mussels with cider broth is a comforting, delicious dish which uses seasonal ingredients to make something both tasty and impressive!
Mussels are in season in the U.K. from October to March, and this is the best time to eat them. They’re cheap, and tasty, so pick some up when you next see them.
I love mussels cooked any way really, but I prefer the traditional French/English versions where there is a big bowl of moreish sauce to mop up with a doorstep of bread.
Some people are squeamish about preparing mussels, but they’re very easy. They take some time, because you want to take care that you’re not eating any that are off, but if you don’t rush them it’s actually quite a relaxing job.
I hope you enjoy and if you have any questions about preparing mussels, just comment below.
This will take approximately 45 minutes to make and will serve 3-4.
Ingredients, Substitutions and Variations
- Mussels – this recipe is best with fresh mussels, not frozen. Make sure that you get ones that are still in their shells.
- Pancetta – you can also use smoked bacon.
- Onion – use a large, brown onion.
- Cider – for mussels with cider, you’ll want to use an ordinary apple cider rather than a flavoured one – you don’t want one with lots of added flavours.
- Single cream – for that delicious creamy sauce!
- Parsley – fresh parsley is an absolute requirement for this sauce!
- Bread – you can use any kind of bread you like, but ideally one that is good for mopping up sauce.
Top Tips
- Picking your mussels When you are shopping for your mussels, inspect them closely. You don’t want to buy mussels that are already open – they aren’t safe to eat.
- Preparing your mussels When you get your mussels home and are ready to cook, you will need to go through the bag and discard any that are already open.
- After cooking When you have cooked your mussels and are eating them, discard any that haven’t opened during the cooking process.
Mussels with Cider Broth
Ingredients
- 1 kilograms mussels
- 160 grams cubed pancetta
- 1 onion
- 500 ml cider
- 150 ml single cream
- 1 large handful parsley
- Bread to serve
Instructions
- Start by frying the pancetta in a large casserole dish over a high heat. Finely chop the onion, and when the pancetta is starting to turn golden, add the onion to the dish. Turn the heat down and sweat the onion for 2-3 minutes.
- Pour in the cider and 200ml water, turn the heat to low and allow it to simmer while you prepare the mussels.
- To prepare your mussels, take each mussel from the bag one at a time. If the mussel is closed, pull off the ‘beard’ (the hairy strands which poke out from the shell) and gently scrape off any barnacles. Place in a large colander. If any are open, tap them gently. If they don’t close, discard them. If they close, again remove the beard and add to the colander. If there are any with smashed or cracked shells, discard them.
- When you have sorted the mussels, rinse the ones in the colander under the tap.
- Chop the parsley and add it, along with the cream, to the cider sauce. Gently tip in the mussels, stir gently, then put a lid on and turn up the heat. After 2-3 minutes, remove the lid – the mussels are cooked when they have opened.
- To serve, ladle into bowls and serve with bread on the side. If any mussels haven’t opened during cooking, don’t eat them.
More delicious fish recipes:
- Pan Fried Sea Bass with Lentils
- Pan Fried Sea Bass with Olive Linguine
- Salmon and Beetroot Flatbreads
- Pan Fried Salmon with Coconut Noodle Broth
- Soy Glazed Salmon with Miso Noodle Broth
- Thai Fish Curry
- Smoked Fish Chowder
- One Pan Baked Cod and Noodles
- Asian Style Whole Baked Black Tilapia
