Greenshell Mussels in Cider
Greenshell Mussels in Cider
Perfect as an Entrée or a Main
Serves 2-4
This recipe was created especially for 178 Degrees by acclaimed New Zealand chef, James Cornwall.
This is a variation on the classic moules marinières, replacing white wine with 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.
Ingredients
  • 2kg greenshell mussels
  • 30mL olive oil
  • 100g shallot, finely diced
  • 50g garlic, thinly sliced
  • 330mL apple cider
  • 1 lemon, juiced
  • 100mL cream
  • 50g butter
  • 20g parsley, roughly chopped
Method
  1. Clean mussels and remove beards.
  2. Place a large pan on a medium heat. Add olive oil, garlic and shallots. Cook gently until soft but not coloured.
  3. Add mussels and turn to a high heat. Add cider and cover with a lid to steam.
  4. The 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.
  5. Once all mussels have been removed, add lemon juice, cream, butter, parsley and bring sauce to the boil.
  6. Pour sauce over the opened mussels.
  7. Serve immediately with crusty bread to soak up the sauce at the bottom.