Recipes 2

Mussels with Apple and Shallots
in a Cider and Cream Sauce

  • Ready in: 25
  • Serves: 4
  • Complexity: easy
  • 4.0/5 rating (1 votes)
Mussels with Apple and Shallots


  • 1.5 kg cleaned, uncooked mussels
  • 1 tbsp vegetable oil
  • 2 shallots, sliced
  • 1 eating apple, such as a Granny Smith, finally diced
  • 2 cloves garlic, chopped
  • 150ml cider
  • 100ml Kerrymaid Savoury & Dessert Topping
  • 2 tbsp chopped parsley
  • 1 lemon
  • Soda bread
  • Salt and pepper


  1. Clean and debeard the mussels. Discard any that are open or broken.
  2. Put a large pan which has a lid on the stove at a medium heat and add the vegetable oil. Fry the sliced shallots and sweat until translucent; this will take 5-6 minutes. Add the diced apple and the garlic and cook for a further 3-4 minutes uncovered.
  3. Now add in the mussels, cover the pan with the lid and turn up the heat to high.
  4. After 30 seconds, remove the lid and add the cider and the Orley Whip. Season with salt and pepper and cook for 10-12 minutes until all the mussels are open and the cider and Kerrymaid Savoury & Dessert Topping has reduced. Stir a few times whilst cooking to make sure all the mussels get the heat from the bottom of the pan.
  5. Once cooked, add the chopped parsley and the juice of half a lemon. Stir well. Serve with griddled soda bread and a big wedge of lemon.

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