Apple Cider Mussels

Serves: 4
Preparation Time: 12
Cooking Time: 8


  • 1 tbsp olive oil
  • 1 leek (white and pale green part only), halved and sliced
  • 2 celery stalks, sliced
  • 1 apple, diced into 1 cm cubes
  • 2 garlic cloves, thinly sliced
  • 1 tbsp thyme leaves
  • 2 tbsp apple cider vinegar
  • 2 kg black mussels, scrubbed, debearded
  • 2 cups Campbell’s Real Stock - Fish
  • ¼ cup flat-leaf parsley leaves, roughly chopped


  1. Heat oil in a large saucepan sauté leek, celery and apple until just softened, add garlic and thyme leaves and sauté for a further min.

  2. Add apple cider vinegar and mussels, pour in fish stock.

  3. Cover with lid, cook for approximately 8 minutes, stirring halfway through cooking time. Season to taste.

  4. Once the mussels have opened they are cooked, divide the mussels into 4 bowls and spoon over broth and vegetables sprinkle with the parsley and serve with warm crusty bread.


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