Mussels with Cider Cream Recipe

Mussels with cider cream

  • serves 6
  • Easy

This recipe is a twist on a classic moules mariniere but instead of using white wine for the creamy sauce, it uses cider. Try this easy mussels starter at you next dinner party



  • butter
  • shallots 2, finely sliced
  • garlic 1 clove, sliced
  • dry cider 150ml
  • mussels 2kg, cleaned (discard any that will not close when tapped on the sink)
  • single cream 100ml
  • flat-leaf parsley a small bunch, chopped
  • crusty bread to serve


  • Step 1

    Heat a knob of butter in a very large pan and cook the shallots and garlic for a couple of minutes. Add the cider and mussels, put on a lid and leave for 3-4 minutes, shaking the pan regularly, until the mussels have opened. Discard any mussels that have not opened. Stir in the cream and parsley and heat through. Season well and serve in bowls with crusty bread.

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Nutritional Information

  • Kcals 142
  • Fat 7.8g
  • Carbs 3.8g
  • Fibre 0.2g
  • Protein 12.8g
  • Salt 0.81g