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Mussels with celeriac, seaweed and cider

Rope grown mussels are the most sustainable form of seafood going, we all need to eat more of these delicious, salty morsels. Everything about them reminds me of walking on the beach but combining them with earthy celeriac and the light orchard flavour of cider is just perfect.


  • 200g celeriac, peeled and finely diced
  • 40g butter
  • Organic scrumpy cider
  • 1 tsp dried, flaked English seaweed
  • 1 clove of garlic, finely chopped
  • 1 kg mussels rope grown (not dredged)


Put the butter in a large saucepan (with plenty of room for the mussels to fit and expand and with a well-fitting lid) heat until foaming and add the celeriac and garlic, cook until they gain a little colour. Add the mussels, seaweed and cider and place a lid on, cook on a high heat shaking the pan every minute for 3 minutes or until all the mussels have opened. Discard any unopened mussels and serve with proper sourdough to match the scrumpy flavour.