Mussels in Cider with Smoked Bacon
30 minutes
4
A Cornish twist on a French classic - make sure you have lots of crusty bread to mop the scrumptious cider sauce!
- Heat the butter in a pan large enough to easily fit the mussels, then fry the bacon for 4 mins, turning occasionally until it starts becoming crisp.
- Throw in the shallots and thyme leaves and mustard, then cook for 1 min until softened. In a separate pan, fry the chilli and onion, then leave to cool.
- Turn the heat up to maximum and add the mussels to the pan, then pour over the cider.
- Place the lid on the pan, give it a good shake, then cook the mussels for 5 to 7 minutes, shaking the pan occasionally, until all the mussels have opened - discard any that have not opened.
- Use a slotted spoon to scoop the mussels into bowls and place the pan back on the heat. Bring the juices to the boil and stir in the creme fraiche, if using.
- Pour the sauce over the mussels, then sprinkle over the onions and chilli, and a little seaweed if you wish.
- Slice some crusty bread and enjoy!
Author The Cornish Fishmonger
Details:
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Author: The Cornish Fishmonger
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Prep time:
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Cook time:
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Total time:
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Serves: 4
Ingredients:
- 25g butter
- 10 rashers smoked bacon, chopped into 1cm pieces
- 4 shallots, finely sliced
- 1 tsp wholegrain mustard
- 1 small bunch thyme
- 1 onion
- 1 chilli,deseeded
- 2kg mussels, cleaned
- 300ml apple cider
- 4 tbsp creme fraiche (optional)
- 1 handful of fresh seaweed (optional)
- 1 loaf of crusty bread