Mussels with Cornish Cider


  • 1 kg St Austell Bay Mussels
  • 2 sliced Shallots Finely chopped
  • 2 Cloves Garlic sliced
  • 150 ml Cornish Cider
  • 2 rashers Smoked bacon lardons
  • 100 ml double cream
  • 1 tbsp grain mustard
  • 2 tbsp flat leaf parsley finely chopped
  • 1 tbsp olive oil
  • 1 pinch Cornish Sea salt
  • 1 crusty Bread warm


  • Empty the mussels from the Fowey shellfish package (normally you would have to remove the beards off the shells) - we have already done this for you
  • Heat a large saucepan on the hob or the barbecue bars to a high heat. Add the oil and saut√© the shallot, bacon lardons and garlic for 20 seconds with no colour, until softened. Add the grain mustard and stir into the vegetables then pop in all the mussels, cider, pinch of salt and cover with a lid.
  • Keep the heat high and using a cloth shake the pan and cook for 4 minutes until the mussels are open.
  • Pour in the cream and stir, add the parsley and serve in bowls with fresh crusty bread.