Cider, Mussel & Prawn Sauce Recipe
There's something beautifully coastal about this sauce that captures the essence of seaside cooking. The combination of dry cider, fresh mussels, and prawns creates a delicate yet intensely flavoured sauce that transforms any piece of fish into something truly special.
What makes this recipe so clever is how it builds layers of seafood flavour through careful technique. The mussel cooking liquor adds depth, the prawn shells provide richness, and the dry cider brings a lovely crisp acidity that brightens everything. It's a masterclass in extracting maximum flavour from every element.
The beauty of this sauce lies in its balance - it's rich enough to feel luxurious but light enough not to overpower delicate fish. The reduction process concentrates all those wonderful maritime flavours, creating something that tastes like the very best of coastal cuisine.
This is the kind of sauce that makes you feel like a proper chef - it requires attention and technique, but the results are absolutely worth it. Perfect for entertaining or when you want to turn a simple piece of fish into a restaurant-quality dish that brings the taste of the seaside to your dinner table.
What You'll Need
Makes sauce for 4 servings
| Pure Fish Stock | 500ml |
|---|---|
| Dry Cider | 250ml |
| Medium Shallot | 1, finely chopped |
| Unsalted Butter | 30g |
| Fresh Mussels | 12 |
| Cooked Shell-on Prawns | 100g |
| Double Cream | 100ml |
| Flat Leaf Parsley | 30g, finely chopped |
| Water | 100ml (for cooking mussels) |
| Seasoning | Salt & Pepper |
How To Make It
Wash and clean the mussels in cold water.
Peel the prawns keeping the heads and shells to one side.
Put a pan onto a high heat, leave for 2 mins then add the washed mussels, 100ml of cider and 100ml of water. Cover and allow to cook 4-5 mins until all the mussels are open.
Drain the mussels and keep the cooking liquid. Remove from their shells and add to the liquid to keep moist.
Place the Pure Fish Stock in a pan and defrost on a low heat.
Melt half the butter in a pan and add the shallots. Cook until soft.
Add all the shells and heads from the peeled prawns, crush lightly to release any flavour and cook gently for a further 2 mins.
Add 150ml of cider and reduce by half.
Add the Pure Fish Stock and the mussel liquid (without the mussels) and reduce to about 200ml.
Pass the sauce through a sieve into a clean pan, squeezing out all the flavour.
Place the pan back onto a medium heat, add the cream, bring to a gentle simmer and cook to a good consistency (coats the back of a spoon). Now stir in the remaining butter, this will give it a nice shine.
To finish - season lightly, pat the mussels and prawns gently with paper towel to dry then add to the sauce along with the parsley.
Serve with your fish of choice.
Chef's Tip
Don't waste those prawn shells and heads - they're packed with flavour! The gentle crushing releases oils and essence that make all the difference. This sauce works beautifully with sole, plaice, cod, or any delicate white fish.
