Fish & Seafood

Garlic Mussels with Cider

Plump garlic mussels cooked in a fragrant cider broth with tender potatoes, leek, and baby corn. A simple one-pot seafood dish that tastes like it came straight from a coastal pub.

By Ricky Robinson Updated January 13, 2026

Garlic mussels in cider is the sort of dish that feels proper and satisfying without being complicated. The shop-bought vacuum-packed garlic mussels do most of the work for you, coming already prepared with that lovely garlic sauce. You just need to build a good base with potatoes, leeks, and cider, then let everything come together in one pan.

Using vacuum-packed garlic mussels means you get all the flavour without the hassle of scrubbing and debearding fresh mussels.

The cider adds a gentle sweetness that works beautifully with the briny mussels and the earthy vegetables. It is not overpowering, just a subtle background note that lifts the whole dish. The potatoes soak up the broth as they cook, and the leeks add a mild onion flavour that ties everything together. You get a bit of heat from the red chilli, but it is not fierce, just enough to give the dish a little kick.

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Garlic Mussels with Cider

What makes this recipe particularly good is how quickly it comes together. The potatoes need about 15 minutes to soften, then you add the corn and chilli for a few more minutes before tipping in the mussels. Everything cooks in the same pan, so you are not left with a pile of washing up afterwards. The double cream at the end adds richness without making the broth heavy.

Serve this with plenty of crusty bread for mopping up the garlicky cider broth. It is the sort of meal that works well for a casual dinner when you want something that feels a bit special but does not require hours in the kitchen. The mussels are the star here, but the vegetables and broth make it feel like a proper meal rather than just a starter. If any mussels do not open after cooking, discard them, they are not safe to eat.

Garlic Mussels with Cider

Cider Garlic Mussels
Total Time 38 min
Servings 4 servings
Calories 385 cal
Protein 28g

Ingredients

Equipment Needed

  • Large Pan with Lid

Instructions

  1. 1
    Pour the cider and water into a large pan with a lid. Add the sliced leek and potatoes. Season with salt and pepper and cook over low heat for 15 minutes until the potatoes are tender.
  2. 2
    Add the baby corn and chopped red chilli. Cook for 5 minutes.
  3. 3
    Pour the mussels out of the vacuum bag into the pan along with the garlic sauce from the bag. Give everything a good stir, pop the lid on and cook for 8 minutes until the mussels have fully opened.
  4. 4
    Stir in the double cream and heat through. Discard any mussels that haven't opened.
  5. 5
    Sprinkle over the chopped fresh parsley and serve immediately.
Ricky Robinson - Recipe Author
Ricky Robinson

Home cook sharing delicious recipes with a focus on flavour and simplicity.

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Storage

Store in an airtight container in the refrigerator for up to 1 day. Reheat gently on the hob, being careful not to overcook the mussels further as they can become rubbery.

Serving Suggestions

Serve with plenty of crusty bread or warm baguette for soaking up the garlicky cider broth. A simple green salad on the side adds freshness without competing with the rich flavours.

Garlic Mussels with Cider

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