Mussels in Cornish Cider and Tarragon



  • 1-1.5kg live mussels
  • Rapeseed oil
  • 1 banana shallot, sliced into half moons
  • 2 garlic cloves, crushed under a knife then finely sliced
  • 250ml medium dry cider
  • 100ml whipped cream
  • 4 springs tarragon
  • Sea salt
  • Sourdough bread, to serve


  • Prep the mussels by washing, removing beards and checking they are all still alive
  • Heat a splash of rapeseed oil in a pan, add the shallot and garlic and fry over a medium heat until softened but not browned.
  • Add the mussels and cook until just starting to open
  • Add the cider and turn up to a high heat with the lid on.
  • Once the liquid has come to a rapid boil and there is plenty of steam stir once, cover the pan again and cook for 2-3 minutes until the mussels open.
  • Add the tarragon sprigs and stir the mussels to check that the majority have opened – discard any that have not opened.
  • Divide the mussels between two bowls with a slotted spoon. Taste the liquor and add salt if required.  Ladle the liquor over the mussels and tuck in.
  • Use the sourdough bread to mop up the liquor.
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