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Mussels in Asturian Cider

This recipe for Mussels in Asturian Cider has been reproduced courtesy of Orce Serrano Hams -

Orce Serrano Hams market a range of authentic Andalucian cured meats, in particular Serrano Hams, olive oils, vinegars and wines. The business is situated in the heart of the Andalucian countryside, which is the home of Serrano Hams, and ships direct from Spain. All of the products are locally produced with many being used in local restaurants and tapas bars where Serrano Ham is a great favourite. If you are looking for a taste of real Spain the Orce Serrano Hams can supply you with it!

If you would like to find out more about Orce Serrano Hams and the Serrano Hams then have a look at the article entitled Jamon Serrano / Jamon Iberico / Spanish Ham - Orce Serrano Hams or visit the web site

Steamed mussels are popular Spanish tapas and are served in many tapas bars in the Granada region, sometimes with tomato salsa, white wine and garlic and on occasion with cider. Notably different in the flavour department but tremendously tasty!

Ingredients for Mussels in Asturian Cider

2 Kilos fresh mussels
250ml Asturian cider
1 Onion (diced)
1 Bay leaf
Cracked black pepper

How to make Mussels in Asturian Cider

  • Prep up your fresh mussels by removing the beards and scraping the shells of required.
  • Place the mussels in a large pan or Spanish Olla and put on a high heat, steam for 6 - 8 minutes until opened.
  • Meanwhile, place your diced onion, bay leaf, pepper and cider into a cazuela and reduce by around half over a high heat.
  • Pour in any remaining juices from the steamed mussel and stir.
  • Place the mussels into a large bowl/cazuela and pour over the cider sauce.
  • Enjoy with fresh crusty bread!

Serves 3 - 4

Mussels in Asturian Cider

Orce Serrano Hams

Published with permission of Orce Serrano Hams