“It’s amazing to think that before the ‘Truck Act’ of 1887, nearly all Herefordshire farms had apple and pear orchards and would have partly paid their workforce in cider and perry. If you made the best cider, you got the best workers.

Cider and Perry have moved with the times and now are not just the drink of the landed gentry and country folk.

Sophisticated, well blended ciders and perries can be perfect partners with a wide variety of dishes, including these delicious mussels”

Tom Oliver

Serves: 8

  • Extra virgin olive oil
  • 1 small onion, finely chopped
  • 1 small apple, finely chopped
  • 1kg (2lbs 3oz) fresh mussels
  • 250ml (9fl oz) Oliver’s Dry Vintage Herefordshire Cider
  • 50g (2oz) butter
  • 3 tbs chopped parsley
  • 80g (3oz) fresh white breadcrumbs
  • Salt and freshly ground black pepper

Oliver’s Mussel Gratin

Oliver's Mussel Gratin

  1. Scrub the mussels carefully; pulling away the beard and discarding any that are open
  2. Cover the base of a large saucepan with olive oil, add the finely chopped onion and apple, cook on a low heat until soft
  3. Increase the heat, add the cider and the mussels, and leave to simmer until the mussel shells open, about 5 minutes. Strain and reserve the juices
  4. Discard the empty half shells and arrange the other half shells containing mussels in eight individual oven proof dishes
  5. Return the mussel juices to the pan and cook over a high heat until reduced by half. Add the butter and when melted pour the reduction over the mussels
  6. Mix the chopped parsley, breadcrumbs and salt; when ready to serve, sprinkle over each mussel and drizzle with olive oil. Set under a pre-heated grill until golden

Serve at once with a glass of Oliver’s Dry Vintage Cider, and some crusty bread

Recipe courtesy of Lindy Wildsmith and taken fromĀ Made in Herefordshire edited by Jo Hilditch

Garrett Oliver from Brooklyn Brewery on Turkey with a Cider