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Steamed Mussels with Venison Sausages, Cider & Apple

Salty Hebridean mussels marry beautifully with rich venison sausages in this easy recipe. 


Serves 4


2kg fresh Hebridean mussels, washed, de-bearded and cleaned

100g shallots, finely chopped

10g garlic, finely chopped

10ml rapeseed oil

300g venison sausages

10g chervil, finely chopped

200ml dry cider

1 Granny Smith apple, peeled, cored & finely diced

1 lemon, cut into quarters

Black pepper

Crusty bread



Heat the rapeseed oil in a sauté pan, add the venison sausages and cook through

Allow to cool slightly, cut through on an angle & reserve

Heat a large saucepan, then add the mussels

Quickly add in the chopped shallots, garlic & cider and toss

Then add the sliced venison sausage and heat through

Cover with a tight-fitting lid and cook over a high heat until all the shells open

Add half the chervil & some black pepper


To serve

Heat 4 large bowls

Divide the mussels and venison sausage between the bowls evenly

Discard any mussels that may not have opened

Pour over the cooking liquor from the pan

Garnish with the remaining chopped chervil and serve immediately

Serve with crusty bread


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