• Jamie's creamy mussels with smoky bacon & cider

    Jamie's recipe from his Jamie's Fish Suppers cookbook couldn't be simpler, making it the perfect choice for a speedy weekend lunch or weekday supper. Cornish mussels are teamed with cider, smoky bacon, fresh herbs, garlic and natural yoghurt for a winning flavour combination - Jamie says: "This boozy mussels recipe makes the most amazing fragrant sauce – don't be shy with the toast!"


      Link to written recipe (courtesy of jamieoliver.com)

      Link to video recipe (courtesy of jamieoliver.com)


      You can buy live Cornish rope-grown mussels for this recipe in our Online Shop. Jamie's recipe for two people requires 1kg of mussels. We sell our mussels in 2kg and 5kg bags so, if you're cooking for two, you'll have more for another recipe (just use them within two days of delivery). Alternatively, scale-up the recipe for more people: our 2kg bags will serve four people, and our 5kg bags will serve 10.

      Cooking style
      Preparation: Easy
      • Provenance

        Our mussels are from Westcountry mussels who supply high-welfare, farmed and rope-grown in St. Austell Bay in Cornwall. These mussels are grown in the highest-grade clean ocean waters, providing the very best quality mussels available. More details

      • How to store mussels

        Live mussels should be stored in open containers in the fridge, loosely covered with clean, damp paper towels or cloths to prevent them from drying out. The optimum storage temperature is 4-8°C. Temperatures of 1°C or lower (especially freezing temperatures less than 0°C) can kill shellfish.


        Do not store mussels:

        In airtight containers (boxes or bags) because they need to breathe

        In water or directly on ice since the fresh water may drown them



        Discard any mussels with broken or cracked shells

        Discard any mussels if the shells are open and do not close when you tap them - live shellfish will "clam up" if their shells are tapped

      • How to clean, prepare and cook mussels

        Link to video (courtesy of bbcgoodfood.com)