Moules à la bretonne | with cider, of course

Moules à la bretonne | with cider, of course


And hello everyone! Today I’d like to give you a recipe for mussels the way Antoine, my little Breton, likes to prepare them. I’ve always loved mussels, but it’s true that it’s sometimes hard to find a good restaurant serving delicious mussels when you live in Paris or far from our shores. And personally, I hadn’t tried this recipe until I met him.

Since I’ve been with Antoine, I’ve discovered many different ways of preparing them, and if the Belgians are the kings of mussels, the Bretons are the princes. When we return to Brittany, it’s not unusual for us to take a stroll along the Emerald Coast, towards Cancale to taste the wonderful oysters and buy mussels.

But when we’re in Paris, we buy them from our fish supplier., Poiscaille who regularly offers them in his seafood crates;

We therefore regularly cook this simple dish which is available almost all year round as the season happens to be from September to the end of April, the months in R.

We invite you to try our mussels à la Bretonne, mussels in cider.

If you like Brittany, discover it too:



✖️ Preparation time | 20 minutes

✖️ Cooking time | 10-15 minutes

✖️ Quantities: 2 persons




1 large casserole (4-5 liters), 1 deep fryer for oil-free fries (we’ve been using oil-free fries for years) Actifry model (we’re big fans!), 2 salad bowls, 1 saucepan.








  • 2 kilos of mussels
  • 1 large onion
  • 2 garlic cloves
  • 5 large mushrooms
  • 1 bottle of artisanal cider (We use Coet-Albret, Antoine’s cider from Ille-et-Vilaine)
  • 3-4 tablespoons crème fraiche
  • 1 bunch fresh flat-leaf parsley
  • 300 grams of potatoes for the fries




  1. Slice the onions and mushrooms
  2. Clean your molds and remove damaged ones
  3. Slice your potatoes into the shape of your choice and put them in the deep fryer.
  4. Heat a little oil in a casserole dish, then add the pressed garlic and onions and brown for 2 minutes.
  5. Add the mussels
  6. Add the sliced mushrooms and 2 sprigs of parsley
  7. Then add 30 cl of cider and save the end of the bottle for tasting.
  8. Cover and cook over medium heat for 10 to 12 minutes, until your mussels have opened wide.
  9. Remove the mussels from the pot and place in a salad bowl
  10. In a small saucepan, collect half of the cooking juices, add the crème fraiche and season with pepper
  11. Drizzle the juice over your mussels
  12. Serve your mussels with fresh parsley on your plate, accompanied by your fries on a separate plate





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