Mussels In Cornish Cider Sauce and Seaweed Butter

Mussels in Cornish Cider Sauce & Seaweed Butter

Y’ knaws ‘ow we loves our cider, down ‘ere in the Wesscountry? Well you’m gunner love it too, my ‘ansomes, a-cossetin’ these gurt mools in this sauce, like it do - an, budder too! Proper job!

  • Dish Type: Main / Starter
  • Serves: 2
  • Preparation time: 5 mins
  • Cooking time: 10 mins
  • Difficulty: Easy
  • Cuisine type: French


1kg Mussels
200g pouch of Cornish Cider Sauce
50g Cornish Seaweed butter
2 x Artisan Bread Rolls


  • Shellfish
  • Sulphites
  • Molluscs
  • Butter


  1. Wash your mussels thoroughly and de-beard them, discarding any cracked ones or ones that stay stubbornly open when tapped.
  2. Warm a pan that will comfortably fit the mussels in and that has a well-fitting lid. Add the mussels and cover, cooking on a high heat, stirring and shaking the pan occasionally.
  3. As the mussels start to open, add the pouch of mussel sauce, stir again and re-cover Bring the sauce to the boil and cook for about 4 minutes, or until all the mussels have opened. Simply discard the closed ones.
  4. Remove the pan from the stove and add the seaweed butter to the mussels. Stir until all is gently melted and coated over mussels.
  5. Serve immediately into bowls with the warmed rolls

Nutrition per serving

  • Per Serving 936kcal / 3903kj
  • Fat 53.8g
  • Saturates 30.4g
  • Carbs 76.0g
  • Sugars 6.0g
  • Protein 32.6g
  • Salt 2.75g