RECIPE | Quick Mussels with Cider Cream

mussels bill's restaurantMussels are by far my favourite food, EVER. If they appear on a menu, then it’s likely I’ll be picking them. And if they’re not good… then I turn in to one unhappy lady.

So what defines a good bowl of mussels?

For me, the mussels need to be good quality – plump, juicy and fresh. They also need to come in a steaming bowl of delicious sauce, my favourite being a creamy concoction that I can then dip bread or fat fries into.

This particular recipe is part of Bill’s new spring menu, one of my favourite high-street restaurants.

And now you can make them at home too – result!

Mussels with cider cream

This particular recipe is part of Bill’s new spring menu, one of my favourite high-street restaurants.

Course Main Course
Cuisine British
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings 2 people
Author Bill's Restaurant -


  • 1 kilograms mussels , scrubbed and debearded
  • 300 ml cider
  • 1 shallot (finely diced)
  • 2 cloves garlic (finely chopped)
  • 200 g double cream
  • 30 g butter
  • 20 ml rapeseed oil
  • 1 lemon , cut into quarters
  • 1 bunch of parsley


  1. In a heavy based pan with a lid, heat the oil and sauté the shallots. When softened, add the garlic and butter and cook for a further 2 minutes.

  2. Add the cider, cream and mussels in one go and cook with the lid on for 3 minutes, until the mussels have all opened (throw away any that haven’t opened).

  3. Garnish with the parsley and lemon and serve with crusty bread.