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!
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
- Wash and de-beard the mussels.
- Sweat the shallots and garlic on the rape seed oil until translucent.
- Add the s3trips of back bacon.
- 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.
- Add the cream and stir, remove the mussels that are closed.
- Add the herbs and lemon zest, season to taste.
- Serve with crusty bread.