Boathouse Mussels in Thistly Cross Cider Recipe
23 October 2025
Inspired by evenings on the west coast and the flavours of the Boathouse kitchen, this simple dish celebrates the best of local produce — fresh mussels, Scottish cider, and a touch of cream. It’s an easy, comforting recipe that captures the essence of Kingairloch: relaxed, hearty, and best enjoyed with good company after a day outdoors. Click below to read the recipe.
Perfect for a relaxed supper for two, it’s a celebration of Scotland’s coastal bounty — brimming with freshness, flavour, and a touch of indulgence.
The Ingredients
To serve two, you’ll need:
-
2 kg mussels, cleaned and debearded
-
½ bottle Thistly Cross Original Cider
-
2 shallots, finely chopped
-
3 garlic cloves, finely chopped
-
A glug of cream (about 50–100 ml, to taste)
-
A handful of fresh herbs – parsley and dill work beautifully
-
Juice of ½ lemon
-
Olive oil
-
Salt and freshly ground black pepper
-
Crusty bread and lemon wedges, to serve
The Method
Begin by gently softening your finely chopped garlic and shallots in a deep pan with a drizzle of olive oil and half your herbs. Let them sizzle quietly for a few minutes until they turn soft and fragrant — not browned, just beautifully aromatic.
Pour in a generous splash of Thistly Cross Cider and the juice of half a lemon. The kitchen will fill with a crisp, apple-sweet scent as the cider bubbles and begins to cook down.
Turn the heat down slightly, then add a glug of cream. Season with salt and pepper, and give everything a slow, gentle stir — the sauce should turn silky and golden.
Now for the star of the show: the mussels. Tip them into the pan, stir them through the sauce, and cover with a lid. Steam for 4–5 minutes until the shells open wide — that’s their way of saying they’re ready. (Any that stay closed can be discarded.)
Spoon the mussels into bowls, then pour over that gorgeous warm cider and cream sauce. Scatter the remaining herbs over the top for a fresh, fragrant finish.
To Serve
Serve straight away with some good crusty bread — perfect for soaking up every last drop of that beautiful sauce. A glass of chilled cider on the side wouldn’t go amiss either.
