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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
  • Half a pint of organic cider
  • 1 tsp dried, flaked English seaweed
  • 1 clove of garlic, finely chopped
  • 1 kg mussels rope grown (not dredged) cleaned and de-bearded


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 the butter until foaming and add the celeriac and garlic. Cook the veg until they gain a little colour.

Add the mussels, seaweed and cider to the pan and place the lid on. Turn the heat up to high and give the pan a shake every minute for 3 minutes or when 99% of the mussels have opened.

Discard any unopened mussels and serve with a good chunk of sourdough to match the scrumpy flavour.

Variation - for an extra indulgence, stir through 100ml of double cream once cooked.