Steamed Mussels with Stella Artois Cidre Pear and Parsley Shallot Mix

Award-winning chef Tom Aiken shares this autumnal recipe

Tom Aikens MusselsServes: 4


For the parsley shallot mix:
350g finely diced shallots
2 bay leaves
8g chopped thyme
8 cloves garlic finely chopped
300ml cider

For the mussels:
2kg of prepared mussels
200ml cider
50g cold Butter diced
4g Chopped parsley
10 turns milled pepper


1. Place the shallot mix into a pan and reduce to nothing so the mix is almost dry

2. Place the mussels into a hot pan then add the cider and the shallot mix

3. Cover with a lid, steam for 2 minutes till they just open and then stir in the butter, parsley, stir this in and serve in a large white bowl, sprinkle with chopped parsley.

Watch the recipe video at

Miss B

Miss B

Miss B is a Belle About Town who likes to bring a little bit of style into every aspect of her life. An experienced journalist with over a decade in the industry she turned to the web to fill a gap for tech-savvy stylish women who want the best life has to offer at their fingertips. She loves a decadent cocktail bar, a beautifully cut dress, the perfect pair of heels, quality over quantity and is partial to Asian-fusion food, enjoys holidaying in the sun and shopping breaks to New York. But her first love is of course London!


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