Mussels with cider

For 4 people | Preparation: 20 minutes | Cooking: 5 minutes


  • 3 kg mussels
  • 100 g of cream
  • 50 cl Val de Rance cider
  • 60 g butter
  • 60 g flour
  • 5 (3 + 2) onions
  • chopped parsley
  • Salt pepper


  • Peel onions, chopped-3 onions, cut into slices 2 others
  • Clean the mussels, check them one by one, eliminate those that are open or broken and wash with water
  • Take a stewpot, put the mussels and pour 25 cl cider, sliced onions, salt, pepper
  • Make open mussels over high heat; as they are all opened, shut down the heat, cover the mussels, remove them from the hot plate
  • Strain the juice, keep it warm
  • Pour the cream, mix, heat up until the first little broth
  • Pour mussels with this sauce or serve it separately
  • Sprinkle each plate with chopped parsley

Message from the Cellar master:
“Enjoy the iodized harmony of mussels with a robust brut cider”

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