Hard Cider Mussels Recipe
downeast cider, butter, shallot
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Ingredients
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Mussels & Broth
Finish & Serving
Method
Mussels & Broth
- 1
Prepare mussels
Rinse the mussels under cold water and scrub any debris. Remove beards by pulling them toward the hinge. Discard any mussels that are cracked, open and do not close when tapped, or otherwise questionable.
- 2
Sweat aromatics
In a large wide pot or deep skillet with a tight-fitting lid, melt 1 tablespoon of the unsalted butter over medium heat. Add the minced shallots and sliced/minced garlic and cook, stirring, until softened and fragrant, about 2–3 minutes—do not let the garlic brown.
- 3
Add cider and thyme
Increase heat to medium-high and pour in the 2 cups of Downeast hard cider, scraping up any fond from the bottom of the pan. Add the fresh thyme and bring the cider to a gentle simmer for 2 minutes to slightly reduce and mellow the alcohol.
- 4
Add stock and mussels
Pour in the 1 cup of chicken or seafood stock and bring the mixture back to a simmer. Add the cleaned mussels to the pot in an even layer, then cover with the lid. Steam the mussels until they open, about 5–7 minutes. Shake the pot once during cooking to redistribute mussels for even steaming.
- 5
Check and remove
Once most mussels are open, remove the lid and transfer opened mussels to a serving bowl with tongs or a slotted spoon, leaving the cooking liquid in the pot. Discard any mussels that remain tightly closed after cooking.
Finish & Serving
- 6
Reduce and enrich the broth
Return the pot with the cooking liquid to medium heat. Stir in the remaining 2 tablespoons of unsalted butter and the 2 tablespoons of cold cubed butter, swirling or whisking until the sauce becomes glossy and slightly thickened, about 1–2 minutes. Taste and season with the 1/2 teaspoon kosher salt and 1 teaspoon cracked black pepper, adjusting to your preference.
- 7
Add herbs and lemon
Stir in the chopped parsley and lemon zest to brighten the sauce. If using, add the optional thinly sliced apple for a fresh, crisp counterpoint to the briny mussels.
- 8
Plate and serve
Pour the enriched cider-butter broth over the reserved mussels in the serving bowl. Serve immediately with slices of crusty bread for dipping and an extra lemon wedge if desired.