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Creamy mussels with smoky bacon & cider
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Total Time:
30 minutes
Indulge in flavorful boozy mussels with a luscious fragrant sauce. Perfect for dipping toast!
Ingredients:
  • 1 clove of garlic
  • ½ a bunch of fresh flat-leaf parsley
  • ½ a bunch of fresh tarragon
  • 4 rashers of higher-welfare smoked streaky bacon
  • olive oil
  • 1 kg mussels scrubbed, debearded, from sustainable sources
  • 150 ml quality cider
  • 2 tablespoons fat-free natural yoghurt
  • ½-1 loaf of rustic bread or ciabatta
  • extra virgin olive oil
Instructions:
  • Peel and thinly slice the garlic, pick and roughly chop the herbs, and thinly slice the bacon. Cut the bread into 2cm slices and toast until golden brown. In a large pan over high heat, add a splash of olive oil, cook the bacon until crispy, then set aside, keeping the flavorful fat in the pan. Prepare the mussels by tapping the open ones to see if they close; discard the ones that remain open. Add the mussels, garlic, cider, and more olive oil to the pan. Cover and steam for 3 to 4 minutes until mussels are cooked, shaking the pan occasionally. Rub the hot toasts with a garlic clove, drizzle with olive oil, and arrange on a serving platter. Transfer cooked mussels to the platter, leaving the juices in the pan. Discard any unopened mussels. Stir yoghurt into the pan, let it boil for a couple of minutes. Add most of the herbs and some bacon, taste, season with black pepper, then pour over the mussels. Garnish with remaining herbs and bacon. Serve the platter at the table and enjoy.

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