1-left Created with Sketch.

Ashton Press Mussels Recipe

1-right Created with Sketch.

October 19, 2018

Mmmmm… Moules Marinière, that traditional French dish made with mussels and a garlic and white wine sauce. But did you know it’s equally as amazing when made with cider (we recommend using a bottle of Ashton Press Cider, naturally).

Throughout October the world of cider-making celebrates Cider Month, which we think is a great excuse to try cider in your cooking as well as sampling a glass or two of the Cider ‘branch’ of Butcombe Brewery. Keeping the Long Ashton name alive in cider-making, our Ashton Press Cider is made from English apples grown in the heart of the West Country and made here too. So enjoy our recipe below (there’ll be half a bottle left to enjoy whilst cooking), just don’t forget the crusty press to mop up that delicious sauce at the end. You’ll thank us for it later!

 

Ingredients

1kg Welsh mussels

20ml rape seed oil

2 banana shallots finely chopped

2 cloves of garlic crushed

250ml Ashton Press Cider

200ml double cream

15g chopped parsley

15g chopped chives

Zest of 1 lemon

2 rashers of smoked back bacon cut into fine strips

 

Method

  1. Wash and de-beard the mussels.
  2. Sweat the shallots and garlic on the rape seed oil until translucent.
  3. Add the s3trips of back bacon.
  4. Add the mussels and stir, turn up the heat and add the cider, place a lid on the pan to allow the mussels to steam open.
  5. Add the cream and  stir, remove the mussels that are closed.
  6. Add the herbs and lemon zest, season to taste.
  7. Serve with crusty bread.

Privacy Policy and Cookies

By browsing this site, you accept cookies used to improve and personalise our services and marketing, and for social activity. You are free to manage this via your browser setting at any time.

Read our updated privacy policy for more information on what we do with your data, as well as your rights and choices – including how to manage cookies.