Mussels with Cider, Leeks and Bacon
Serves: 4
Preparation: 5 minutes
Cooking Time: 15 minutes
An edible bivalve mollusc. Similar to clams but a little stronger in flavour. They have a dark blue/green outer shell, which encases a plump orange muscle. The muscle is the part that is eaten, and is slightly sweet in flavour, and very tender.
Ingredients
- 1kg of mussels
- tbsp. butter
- 2 tbsp olive oil
- 100g smoked bacon/pancetta, roughly chopped
- 2 leeks, sliced
- 2 sprigs of thyme, leaves removed
- 250ml medium cider
- 1 teaspoon wholegrain mustard
- 3 tbsp double cream
- parsley, chopped roughly
- salt and pepper
Method
- Scrub all the mussels to remove the grit.
- Place a large saucepan on a medium heat, and add the oil and butter, until melted.
- Add the bacon, and cook for 5 minutes until it becomes slightly crisp.
- Add the leek and thyme and sweat down for 5 minutes until soft.
- Add the cider and increase the heat so it comes to the boil. Stir in the mustard.
- Add the mussels, and put the lid on the pan. Cook for around 3 minutes until all the mussels have opened.
- Stir in the cream and parsley.
- Season with salt and pepper, and serve with crusty bread to mop up the juice.
