Blog

Kilmegan Cider has got even more worldwide coverage as well as local with KWM Kilkeel!

by

KWM Wines & Spirits are now stocking and selling Kilmegan Cider!

If you want Kilmegan Cider in Mourne you can now buy our products in Kilkeel.

KWM Wine & Spirits was established in 1994 and has fast become one of the leading Independent Specialist Wine & Spirits Merchants around. KWM will offer the best possible price, service and value for Kilmegan Cider products.

Moules Marinière with Kilmegan Cider

by

Moules Marinière with Kilmegan Cider

This is a classic mussel recipe in Brittany where Breton farm cider is made using an ancient process almost identical to Kilmegan Cider (using a “Rack and Cloth” press). Breton Moules Marinière is often made with delicious tangy real cider (Breton farm cider) to make ‘Moules Marinière au Cidre’ i.e. Moules Marinière with Cider. This is a recipe for you to easily make it yourself, very quickly and easily, serve with some tasty bread and then complement it with a Kilmegan Cider of your choice to wash it down beautifully!

View/Print PDF version

Ingredients

1kg local live mussels
20g Irish Butter (or 2tbsp olive oil)
2 garlic cloves sliced finely
1 white onion/2 shallots/or 4 spring onions finely chopped
200ml Kilmegan Real Irish Cider
150ml Double Cream
Sea salt & black pepper to season
Handful of flatleaf parsley chopped (for serving)

Method

  1. Scrub the mussels under the cold tap, discarding any broken ones (also remove any ‘beards’ and barnacles).
  2. Melt the butter (or heat the oil) in a large pan with a tight fitting lid at medium heat.
    Add the finely chopped onions and finely sliced garlic and soften in the butter.
  3. Put your cleaned mussels in.
  4. Add the Kilmegan Cider and turn up the heat.
  5. Put the lid on and ‘steam’ the mussels for 3-5 minutes shaking occasionally until the mussels have opened and plumped up.
  6. When ready, discard ALL mussels that will not open.
  7. Add the double clean and continue to cook for another minute.
  8. Sprinkle the chopped flatleaf parley for garnish/taste, season to taste (not too much salt as the mussels will be salty from the sea) and serve.

You can serve this the Breton way with baguette or crusty bread, but this dish is also excellent with local wheaten bread or soda bread smothered in Irish butter mmmm …

ENJOY!