Name: Steamed mussels with cider, spring onions & cream
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 2
Cuisine: French
Ingredients: 900g live mussel; small knob of butter; 8 spring onions chopped into 2cm pieces; 2 garlic cloves thinly sliced; 250ml cider or perry; 4 thyme sprigs; 150ml single cream; 25g flat-leaf parsley chopped; crusty bread to serve

Home
Recipes
Steamed mussels with cider, spring onions & cream

Steamed mussels with cider, spring onions & cream

James Martin

Save recipe

Serves 2

Easy

Prep: 20 mins

Cook: 10 mins

A star rating of 4.2 out of 5.5 ratingsRate

loading...

Steaming fresh 'moules' make the perfect sharing bowl - flavour with sweet cider, herbs and garlic

Skip to ingredients

Alternatives

Complete the dish

Showing items 1 to 3 of 3

Matchstick chips

A star rating of 3.4 out of 5.3 ratings

Ingredients

Nutrition

Units:

MetricUS

900g live mussel
small knob of butter
8 spring onions

chopped into 2cm pieces
2 garlic cloves

thinly sliced
250ml cider

or perry
4 thyme

sprigs
150ml single cream
25g flat-leaf parsley

chopped
crusty bread

to serve

Keep the screen awake with cook mode on the Good Food app.

Nutrition: per serving

kcal586
fat27g
saturates14g
carbs19g
sugars8g
fibre1g
protein59g
salt3.4g

Method

step 1

Wash the mussels in a colander to remove any dirt and grit. Pick through them, removing any stringy ‘beards’ from the shells. If any of the mussels are slightly open, tap them on the work surface to see if they close (which means they are still alive) and discard any that remain open.
step 2

Melt the butter in a large heavy-based saucepan. Sauté the spring onions and garlic over a high heat for 1 min before pouring in the cider or perry. Add the thyme and the mussels, cover and cook for 3-4 mins or until the mussels start to open. Add the cream, season and stir in the parsley.
step 3

Divide the mussels between bowls. Pour over the sauce and any spring onions left in the pan. Serve with crusty bread to mop up the juices/.

Recipe from Good Food magazine, May 2012

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

A star rating of 4.2 out of 5.5 ratings

Get 3 months of Good Food All Access

Get 3 months of Good Food All Access for just £6. Find triple-tested recipes that take the stress out of deciding what to cook, spend less time planning, and more time enjoying the season.

Subscribe now