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Apple cider mussels

Serves: 4 people
Prep time:



  • 1 tbs 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 tbs thyme leaves
  • 2 tbs apple cider vinegar
  • 2 kg black mussels, scrubbed, debearded
  • 2 cups Campbell’s Real Stock - Fish
  • 1/4 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. Add apple cider vinegar and mussels, pour in fish stock.
  2. Cover with lid, cook for approximately 8 minutes, stirring halfway through cooking time. Season to taste.
  3. 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.