&Cider | Steamed Mussels with Cider


The following article was originally published in Issue 8 of inCiderJapan magazine.

We already know that cider pairs magnificently with food, but it also works equally as well when used as an ingredient. The general rule is: substitute any recipe calling for white wine with your favourite cider or perry. So whether it’s fish or fowl or even vegetables, you can have lots of fun experimenting!

Here, we share with you a super simple take on a traditional French Moules Marinière recipe that you can whip up in less than 10 minutes. And if you don’t like mussels, feel free to replace with clams or whatever other shellfish you prefer.


900g fresh mussels
2 tablespoons olive oil
2 garlic cloves, crushed
2 tablespoons onions, finely chopped
250ml cider or perry
150ml cream
2 tablespoons fresh basil, chopped
crusty bread, to serve


  1. Wash mussels, removing any ‘beards’ and scrubbing away any grit. Discard any open mussels.
  2. Heat oil in a large pan. Add garlic, onions, and stir over low heat for 30 seconds.
  3. Add cider and mussels. Simmer covered for 5 minutes. Remove mussels, discarding any that don’t open, and set aside.
  4. Add cream, basil, and salt and pepper to taste, to the pan. Simmer for 2 minutes, stirring occasionally. Serve sauce and mussels over crusty bread.

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