Serve with some crusty bread to mop up the liquid!


  • 1.5 kg mussels, washed and the beards removed
  • 1 medium onion, finely chopped
  • 3 cloves of garlic, peeled and crushed
  • 200 g pancetta pieces
  • a good knob of butter
  • 400 ml good irish cider
  • 4 tblsp cream
  • a good handful of freshly chopped, parsley
  • salt and freshly ground black pepper


  • Discard any mussels that are open before cooking and any that stay closed after cooking.
  • Place a large pot over a high heat and brown the pancetta pieces until just golden and sizzling. Add in a knob of butter, allow it to melt and then add the onion and garlic. Cook gently for three minutes until the onion is soft.
  • Add in the cider and allow to bubble away for a few minutes so all the flavours mingle in together. Tumble in the mussels, cover with a lid and allow them to steam for about four minutes until they open, making sure to give the pot a good shake once or twice during the cooking time.
  • Remove from the heat and stir in the cream and parsley and season with sea salt and ground black pepper.
  • Serve with some crusty bread to mop up the liquid!

More by Donal Skehan:

Find recipes by keyword:

autumn irish spring st. patrick's day summer winter kitchen hero: great food for less