Mussels with cider and smoked bacon

Thu, 15 November 2018

RECIPE: Moules with cider and smoked bacon
Serves 4 as starter

Ingredients
- 1kg fresh mussels
- Knob of butter
- 1 small onion / 2 shallots - finely chopped
- Handful chopped parsley
- 1 glass of cider
- Splash cream or tablespoon crème fraiche
- Handful of chopped smoked bacon

Method
1. Rinse mussels in cold water. Remove the beard with a sharp tug. Discard any mussel that remains open when tapped.
2. Heat butter in a heavy-based pan. Add onion/shallots and bacon and cook over a medium heat until transparent. Now add the cider and let liquor boil.
3. Add mussels to pan. Cover and cook over a high heat for 3-5 minutes. Shake pan occasionally. Discard any mussels that remain tightly closed after cooking.
4. Add in the cream or crème fraiche and stir.
5. Spoon the mussels and juice into serving bowls. Sprinkle with the parsley.

Serve with crusty bread