Conwy Mussels in Cider and Leeks

By AislePrompt Editorial · Published 2026-10-11 · Updated 2026-10-11

Plump Conwy mussels steamed in dry Welsh cider with sweet leeks, garlic and cream. Serve with bread to mop up the broth. This Welsh-inspired soup recipe, ready in about 32 minutes, pairs leeks, finely sliced, butter, garlic cloves, sliced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 410 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 kg fresh Conwy mussels, cleaned and debearded
• 2 leeks, finely sliced
• 40 g butter
• 3 garlic cloves, sliced
• 300 ml dry Welsh cider
• 100 ml double cream
• 1 tsp fresh thyme leaves
• 3 tbsp fresh parsley, chopped
• to taste black pepper
• 1 loaf crusty bread, to serve

The stock pot we’d simmer this in → Best Stock Pots for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Throw away any mussels with cracked shells, and any open ones that don't close when tapped.
2. Step 2: Melt the butter in a large pot and sweat the leeks, garlic and thyme for 5 minutes.
3. Step 3: Pour in the cider and bring to a rapid boil.
4. Step 4: Add the mussels, cover and steam for 4-5 minutes, shaking the pot, until the shells open. Throw away any that stay closed.
5. Step 5: Stir in the cream and parsley and season with pepper.
6. Step 6: Serve in deep bowls with the broth and crusty bread.