Mussels in Cider with Smoked Bacon


A Cornish twist on a French classic - make sure you have lots of crusty bread to mop the scrumptious cider sauce!


1. Heat the butter in a pan large enough to easily fit the mussels, then fry the bacon for 4 mins, turning occasionally until it starts becoming crisp.

2. Throw in the shallots and thyme leaves and mustard, then cook for 1 min until softened. In a separate pan, fry the chilli and onion, then leave to cool.

3. Turn the heat up to maximum and add the mussels to the pan, then pour over the cider.

4. Place the lid on the pan, give it a good shake, then cook the mussels for 5 to 7 minutes, shaking the pan occasionally, until all the mussels have opened - discard any that have not opened.

5. Use a slotted spoon to scoop the mussels into bowls and place the pan back on the heat. Bring the juices to the boil and stir in the creme fraiche, if using.

6. Pour the sauce over the mussels, then sprinkle over the onions and chilli, and a little seaweed if you wish.

7. Slice some crusty bread and enjoy!




  • Author: The Cornish Fishmonger
  • Cook time:
  • Total time:
  • Serves: 4


  • 25g butter
  • 10 rashers smoked bacon, chopped into 1cm pieces
  • 4 shallots, finely sliced
  • 1 tsp wholegrain mustard
  • 1 small bunch thyme
  • 1 onion
  • 1 chilli,deseeded
  • 2kg mussels, cleaned
  • 300ml apple cider
  • 4 tbsp creme fraiche (optional)
  • 1 handful of fresh seaweed (optional)
  • 1 loaf of crusty bread