Bayards Cove Inn Mussels in Heron Valley Cider, Chorizo and Clotted Cream

Posted by
Bayards Cove Inn
Posted on
30 Jun 2021
A quintessentially Devonshire dish, this recipe celebrates produce from the sea, the farm, the orchard and the dairy, The wonderful combination of textures creates a real treat to cook and eat.
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4


  • 1.2 kg mussels
  • 120 g cooking chorizo
  • 300 ml heron valley cider
  • bouquet garni of bay leaf, parsley and thyme
  • 2 banana shallots
  • 2 garlic cloves
  • 2 celery sticks
  • table spoon of capers
  • 150 g clotted cream
  • hand full of chervil or parsley
  • sea salt and black cracked pepper


  • Prepare the mussels by cleaning them under cold water.
  • Debeard the mussels by pulling the membrane or ‘beard’ down towards the hinged end of the shell until it comes off.
  • Of any muscles are open, tap them on a hard surface, Living ones should close back up so discard any that stay open.
  • Add the mussels to a large lidded saucepan.
  • Add cider, cover and steam on a medium heat until all the shells open, then remove from the pan.
  • Strain the liquid and set this aside along with the mussels.
  • Put the pan back on a media to high heat, add the chorizo and cook until browned and crispy.
  • Add the shallots , celery , garlic , capers and bouquet garni, cook until soft.
  • Pour the reserved cider stock over the chorizo and vegetables and cook until reduced by half.
  • At this point stir in the clotted cream and chervil or parsley,return the mussels to the pan and bring everything to the boil, season with salt and pepper.

To serve

  • Finish the dish with salt, black pepper and finely chopped chevril. Ladle into bowls and serve with chunky slices of warm sourdough or other good bread.
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