Greenshell Mussels in Cider
For this recipe, I've done a take on the classic moules marinières by replacing the white wine with a New Zealand apple cider. The sweetness and slight acidity of the cider give the mussels a refreshing burst of flavour, which pairs well with their natural ocean taste.
The recipe is designed with the home cook in mind, so there's no excuse to not try it out. Have fun in the kitchen and don't forget the basic tips from my last post.
- 2kg mussels
- 30mL olive oil
- 100g shallot, finely diced
- 50g garlic, thinly sliced
- 330mL Rochdale Classic Apple Cider
- Juice from one lemon
- 100mL cream
- 50g butter
- 20g parsley, rustically chopped
- 1 loaf crusty bread
- Clean mussels and remove beards.
- Place a large pan on a medium heat.
- Add olive oil, garlic and shallot.
- Cook gently until soft but not coloured.
- Add mussels and turn to a high heat.
- Add cider and cover with a lid to steam.
- Mussels will take 4-8 minutes to open. Remove mussels and place them into a serving dish as they open to prevent them from being over-cooked and turning chewy.
- Once all mussels have been removed, add lemon juice, cream, butter, parsley and bring sauce to the boil.
- Pour sauce over the opened mussels.
- Serve immediately with crusty bread to soak up the sauce at the bottom. One recipe is enough for 2-4 people (depending on how greedy they are).