Black mussels in cider with croutons recipe

Black mussels and blue cheese are the ultimate match in this indulgent dish that’s sure to impress.

Serves: 4 people
Prep time: 10 minutes
Cooking time: 15 minutes


20g butter
1 leek, chopped
3 garlic cloves, crushed
2 x 1kg packets cleaned, live black mussels
375g bottle dry apple cider
⅓ cup chopped flat-leaf parsley
4 slices sourdough bread
120g soft blue cheese e.g. Blue Castello


  1. Heat a large saucepan over medium heat. Add butter and leek and cook, stirring, for 5 minutes or until softened. Add garlic and cook for another minute or until fragrant.
  2. Meanwhile, place mussels in a colander and drain. Rinse with cold water and drain again. Place in saucepan with cider.
  3. Cover and cook over high heat, shaking occasionally, for 3-5 minutes or until mussels open.
  4. Spoon mussels and broth into big bowls to serve and sprinkle with parsley.
  5. Meanwhile, heat a char-grill on high. Toast the bread on both sides. Spread with cheese and serve with the mussels.

Serving suggestion: Green salad.

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