Devon Mist shellfish recipe

Devon Mist & Shellfish

Whilst cider is one of the best-known products of Devon, you can also find some of the freshest and most delicious seafood in the west of England. Think Brixham crab, prawns from Dartmouth and lobster from Torbay. Particular seafood is more readily available at certain times of the year, and in Autumn the local waters around Devon are abundant with the likes of oysters, mussels, scallops and prawns. What’s more, cider is the perfect drink to pair with seafood, be that by adding it to the recipe itself, or to wash down the meal with.

Devon Mist Shellfish recipe

This recipe is an autumnal favourite of our team at Sandford Orchards. It pairs mussels and clams with our hazy sparkling cider, Devon Mist. To make this at home, you’ll need:


  • A few handfuls of fresh shellfish, such as mussels and clams
  • 100ml light cider (we recommend our Devon Mist)
  • 1 tbsp butter
  • A clove of garlic, finely chopped
  • Salt and pepper to season
  • 1 tbsp fresh flat leaf parsley, finely chopped

This recipe is all about simplicity, using minimal ingredients but never scrimping on the flavour.


  • Set your pan over a medium heat
  • Add the butter and garlic, cook for a few minutes until the butter melts and add in the shellfish and cook for a minute
  • Pour in the cider and simmer until the shellfish is cooked
  • Season with a pinch of salt and pepper and sprinkle over the parsley
  • Serve in a bowl with plenty of crusty bread to mop up the juices and pour yourself a cider or two!

Devon Mist & Shellfish

Barny’s expert insight on pairing cider with seafood:

When it comes to cider, our founder Barny Butterfield knows everything there is to know. From the best apples to the most effective fermentation processes. What he also knows is which cider to pair with which food to make the perfect combination of flavours. When it comes to seafood, Barny says that you can be versatile when selecting your cider of choice.

For the clam and mussel recipe above, Barny believes that the Devon Mist pairs so well with this type of dish because our Devon Mist has perfectly balanced flavours, and a smoothness that doesn’t overpower the dish. Whilst drinks such as wine can overpower and ‘bully’ the food on the plate, Barny says that cider is a “sympathetic and compassionate drink”.

For a richer, more powerful seafood dish such as a prawn curry that packs a punch, Barny says he would always opt for a cider such as the Devon Red. Our Devon Red compliments bolder flavours with its acidity, but also with its sweet fruity flavours – it is the ideal drink to wash down any strong-flavoured seafood dish.

Meanwhile, for something more delicate such as a starter of succulent scallops or crab, he would suggest pairing with a lighter cider so as to not overpower the subtle and delicious flavours of the seafood. For this, he would suggest a very special cider that is in the process of being created at Sandford Orchards. All we can say for now is that it’s limited release and set to be an absolute favourite… watch this space!

This Autumn, why not try out some new recipes, using cider within the dish itself, and then have some fun trying out multiple ciders, choosing which pairs best with your dish. Let us know if it’s one of your Sandford Orchards favourites!

Image credit: BBQ Magazine

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