Rocquette Cider Moules


2 pints fresh mussels, cleaned
1 clove garlic, crushed with the side of a knife
1/4 pint artisan Rocquette Cider
1/4 pint of fresh double cream
1/4 stick of west country butter
1 tbsp black peppercorns, freshly crushed
large sprig of fresh parsley, finely chopped
salt to taste


Place mussels, Rocquette Cider, garlic and butter in a large saucepan, bring to the boil and cook until mussels have just opened. Discard any mussels that don’t open.

Drain mussels and return cooking liquid to saucepan. Bring to the boil until reduced by half. Add cream, black pepper and parsley to the pan and mix. Return mussels to the pan, mix gently and add a little salt to taste.

Serve immediately with fresh crusty bread to mop up the juices and a glass of artisan Rocquette Cider on the side.