Steamed mussels with cider, spring onions & cream

Steamed mussels with cider, spring onions & cream

  • 1
  • 2
  • 3
  • 4
  • 5
(3 ratings)

Prep: 20 mins Cook: 10 mins


Serves 2

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

Nutrition and extra info

Nutrition: per serving

  • kcal586
  • fat27g
  • saturates14g
  • carbs19g
  • sugars8g
  • fibre1g
  • protein59g
  • salt3.4g
Save to My Good Food
Please sign in or register to save recipes.


  • 900g live mussel



    Once regarded as the poor relation of the shellfish family because of their small size and…

  • small knob of butter



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 8 spring onions, chopped into 2cm pieces
    Spring onions

    Spring onion

    sp-ring un-yun

    Also known as scallions or green onions, spring onions are in fact very young onions, harvested…

  • 2 garlic cloves, thinly sliced
  • 250ml cider or perry



    Cider is an alcoholic beverage made from the fermented juice of apples. Apple orchards were…

  • 4 thyme sprigs


    This popular herb grows in Europe, especially the Mediterranean, and is a member of the mint…

  • 150ml single cream
  • 25g flat-leaf parsley, chopped
  • crusty bread, to serve


  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.

  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.

  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/.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
mrs D 2018
16th Feb, 2019
My Husband surprised me with this for our Valentine day lunch, served with sesame seed French stick.... ( we've only been married 6 month.) Having only ever had ready prepared mussels in a wine sauce before, i was a little apprehensive about using live mussels, but it was a simple recipe to follow, we both really enjoyed it.
16th Dec, 2013
just made this, added bacon at the beginning and white wine instead of cider - delicious. will become part of my repertoire asap! really really lovely.
11th Apr, 2013
I made this as a starter for a friend's engagement dinner and everyone loved it! I've made it since as a main course. Really easy to make and lovely flavours from the cider, I'd definitely recommend.
Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.
Want to receive regular food and recipe web notifications from us?