12 green-lipped mussels
1 tablespoon butter
1 white onion, peeled and finely sliced
2 cloves garlic, sliced
½ cup cider
½ tablespoon apple cider vinegar
½ cup cream
2 tablespoons preserved green peppercorns
¼ cup sorrel leaves, finely sliced

The classic version is already time-tested. Let’s focus on changing some of the dish’s elements, giving it a slightly sweeter edge without completely removing what made it timeless.


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1.Thoroughly wash the mussels, remove the beards and scrape off any gritty barnacles from their exteriors.
2.Heat a medium-sized pot over a moderate heat and cook the butter until it begins to foam.
3.Add the onion and garlic and cook for 3-4 minutes until tender and translucent.
4.Increase the heat to high, add the mussels and cider to the pot, cover with a lid and steam for 3-4 minutes.
5.Once the mussels open, remove them from the pot with tongs, cool, then remove from their shells.
6.Add the apple cider vinegar to the broth and reduce it by half.
7.Add the cream and continue to reduce by a third.
8.When the broth coats the back of a spoon, strain it through a sieve into a clean pot.
9.Add the green peppercorns and bring to a simmer.
10.Add the mussels to warm through then remove from the heat. Place 6 mussels in each bowl and garnish with sliced sorrel.
11.Spoon over the broth and serve immediately.

Food styling, recipes & photography David Neville