Steamed Mussels with Cider & Bay

Steamed Mussels with Cider & Bay

Serves 2


  • 900g Mussels
  • Butter
  • ½ White onion, sliced
  • 2 Garlic cloves , thinly sliced
  • 250ml English Dry Cider
  • 4 Thyme sprigs
  • 2 Bay leaves
  • 150ml single cream


Wash the mussels in a colander to remove any dirt and discard any of those that are open or remain open after tapping them gently to see if they close

Melt the butter in a large heavy-based saucepan 

Sweat down the onion and garlic over a high heat for 1 min 

Add the cider, the thyme, bay leaves 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.

Divide the mussels between bowls and pour over the sauce. 

Serve with crusty bread.