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blue-ocean-mussels-creamy-mussels-with-cider-recipe

Ingredients

- 60 ml olive oil
- 4 rashers of streaky bacon, sliced
- 1 garlic clove, finely sliced
- 1 kg live mussels, washed and de-bearded, or 400 g local frozen half-shell mussels, thawed
- 150 ml good-quality cider
- 60 ml cream
- 20 g flat-leaf parsley, roughly chopped
- 10 g fresh thyme, stalks removed
- salt and black pepper, to season
- crusty bread, for serving

Creamy Mussels with smokey bacon and cider

Serves2
cooks in10-12 minutes
difficultyEasy

Ingredients

- 60 ml olive oil
- 4 rashers of streaky bacon, sliced
- 1 garlic clove, finely sliced
- 1 kg live mussels, washed and de-bearded, or 400 g local frozen half-shell mussels, thawed
- 150 ml good-quality cider
- 60 ml cream
- 20 g flat-leaf parsley, roughly chopped
- 10 g fresh thyme, stalks removed
- salt and black pepper, to season
- crusty bread, for serving

Method

  1. Heat the olive oil in a saucepan over a medium heat and sauté the bacon until golden and crispy.
  2. Remove the bacon from the pan, reserving the fat in the pan.
  3. Add the garlic, mussels and cider – cover with a lid and allow to steam for 3-4 minutes or until the mussels have opened.
  4. If using local frozen half-shell mussels, cook for only 2 minutes.
  5. Add the cream, herbs and cooked bacon back to the saucepan, and cook quickly until reduced.
  6. Season well with salt and pepper and pour over the mussels.
  7. Serve immediately with lots of crusty bread.

A little tip: Don’t have cider in the fridge? Just use beer (that you probably have). It has a slightly stronger flavour, and goes just as well, if not better, with mussels.

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