Mussels in Irish cider - Michal Sänger - cc

Mussels in Irish cider

Mussels in Irish cider - Michal Sänger - cc

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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 in Irish cider - Redzen2

Mussels in Irish cider – Redzen2

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!

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