Strangford Lough Mussels in Kilmegan cider & spring onion cream

This recipe was provided by Brunel’s Restaurant in Newcastle County Down.

Chef Tip – Always check your mussels are completely closed. Discard if any are open

Difficulty medium
Preparation Time 5 minutes
Cooking Time 10 minutes
Servings 2-4
Main Ingredients
  • 400g mussels
  • 200g Kilmegan dry cider
  • pinch black pepper
  • pinch lemon zest
  • 150ml single cream
  • 2 spring onions
  • 2g flat leaf parsley

Main Instructions
  1. Put all ingredients apart from the cream into your pan.
  2. Put onto a high heat with the lid on to steam.
  3. Once opened, drain liquid and drain by one third.
  4. Add cream, finely chopped spring onions and parsley.
  5. Bring to the boil, add your mussels back to the pan and pop the lid back on.
  6. Heat for 2 minutes to reheat, serve & enjoy with homemade wheaten and a glass of iced cider!
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