Live Pot Ready New Season Mussels with Cider and

Creme Fraiche

This dish is a true celebration of the new season Kinkawooka Petit Bouchot mussels. These small sweet mussels are arguably the best eating mussels in Australia throughout the winter months and into spring.

We recommend using cider for the recipe to accentuate the natural sweetness  of the mussels.



1 Knob of Butter

1 Shallots, finely sliced

1 Garlic Clove, sliced

100ml Apple Cider or White Wine

1kg Kinkawooka ‘Pot Ready’ Mussels

1tbs Crème Fraiche

Small bunch flat-leaf Parsley, chopped

Crusty bread to serve

  1.  Melt a knob of butter in a large pot on high heat. Cook the shallots and garlic for 1-2 minutes

  2. Add the Cider or wine and drained mussels. Cook lid on for 3-4 minutes, stirring occasionally until the mussels have opened.

  3. Stir in the parsley and Crème Fraiche

Serve in bowls accompanied with crusty bread. Yum!