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Cider Steamed Mussels with Leeks and Herb Roasted Potatoes


By Chef Michael Lapi

Pairing mussels with cider proves to be a fall meal that will linger on the taste buds as well as deliver a
one pot delight that is suited for an intimate gathering, or a weekday treat.


The sharp tones of the Scrumpy Ewe Harrison Traditional Cider combined with toasted garlic and melted leeks creates a
balance for the briny mussels. Round out the dish with some earthy local potatoes roasted in plenty of

lard and fresh herbs for a vibrant meal to enjoy with the ones you love!

For the Mussels:

  • 2 bags of fresh Mussels

  • 1 head of garlic sliced thin as possible

  • 1 stick of unsalted butter + 3 tablespoons for the Leeks

  • 1 bunch of medium to large Leeks

  • ½ cup of chopped Flat leaf Parsley

  • ¼ cup of stemmed Tarragon leaves

  • 2 cups of Scrumpy Ewe Harrison Cider

  • Salt and fresh Black Pepper to taste

  • 1 loaf of Sourdough from your favorite Bakery

For the Potatoes:

  • 2 pounds of Barbers Farm Eva Potatoes

  • 1 cup of locally sourced lard for your favorite farm

  • ½ cup of chopped Flat Parsley

  • Salt and fresh Black Pepper to taste


The Potatoes
Pre heat the oven to 500* F on roast. Then scrub the potatoes free of blemishes and dirt. Cut your
potatoes to the size you like, I prefer ¼ wedges. Boil your potatoes until fork tender, drain in a colander.

Meanwhile, cut your rendered lard into cubes and combine the hot boiled potatoes and toss or stir to
fully coat. Roast Potatoes for a full hour at 500*F until gold and very crispy. Remove from roasting pan
and toss in a serving bowl with chopped parsley, plenty of sea salt and fresh cracked black pepper.

The Mussels
For the Mussels, while the potatoes and taking their time roasting. Debeard the mussels and rinse in a
strainer or perforated pan, place back in the refrigerator while you prepare the leeks and garlic. First,
slice your garlic as thin as possible and toast gently in a stick of unsalted butter. At this point you can cut
and rinse your leeks in cold water removing any sand or debris. Once leeks have been rinsed, heat a
large pot with the reserved 3 tablespoons of butter, add the leeks and cook until soft and smell of sweet
delight. Now you will add your pre toasted garlic and butter with the 2 cups of Cider. Let come up to
heat and the alcohol has started to evaporate, add your mussels and steam covered in your favorite
large pot. Once the mussels are open most likely after 2-3 minutes, add your chopped herbs and
transfer to a serving platter.

If you have let your subconscious internal cooking clock do its thing, you have now perfectly timed some
super crispy potatoes to accompany your perfectly cider steamed Mussel’s swimming in an herb rich
buttery broth. Sit back and enjoy your loved one’s delight as they sip cider and soak fresh sourdough
bread in the delicious broth. Enjoy!

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