Mussels in Irish cider

Mussels in Irish cider - Michal Sänger - cc
Mussels in Irish cider - Michal Sänger - cc

If you like the traditional Belgian mussels and chips, and you like new culinary experiences, then nothing beats a good dish of Irish mussels cooked in Irish Cider (Mussels in Irish Cider). Produced from local breeding, the Irish mussel is a little gustatory marvel that works wonderfully with cider! To be discovered in any good Irish pub or restaurant!

Irish mussels in cider

A simple, economical, but very delicate dish!

Mussels cooked in cider, cream and shallots. That’s all it takes to make us salivate! This dish, called “Mussels in Irish Cider” has the advantage of bringing together 3 great Irish specialities: its mussels, its local potatoes turned into chips and of course its inimitable cider!

Irish people enjoy this dish at home, like at the Pub or in a seafood restaurant. Very economical, its preparation does not exceed 10€ at home, and can be tasted in establishments for 10/12€.

The whole thing is obviously accompanied by a pint of cider, and some homemade “French fries” to enhance the flavours of the dish! A treat that combines sweet and savoury flavours! A clever mix between the acidity of the apple and its sugar which contrasts marvellously with the sweetness and generosity of the mussel flesh!

In short, a good little dish from behind the bundles, to be tasted in the Irish style, preferably in an establishment facing the sea for more cachet!

The recipe for Irish cider mussels


  • 2kgs of Irish mussels (if not from your country)
  • 1/2 litre Irish cider (Bulmers Magners…etc.)
  • 180 g thick crème fraîche
  • 3 egg yolks
  • 5 shallots
  • parsley
  • pepper
  • salt


  • Wash and scrape mussels in several waters. Then drain them.
  • In a casserole, brown the minced shallots in the cider for about 8 minutes.
  • Then add the mussels and turn them regularly until they open.
  • Then remove them when they are all open with a skimmer. Keep warm.
  • Add half of the crème fraîche to the casserole of cider and shallots. Leave to return for 5 minutes.
  • Filter the sauce obtained with a sieve to remove any grains of sand.
  • Then add the yolks and the rest of the cream. Sauté again in the casserole over low heat, stirring. The sauce should then thicken.
  • Add salt, pepper and parsley.
  • All you have to do is pour the cider sauce over the mussels… and treat yourself to homemade fries!

So much more to discover...