River Cottage Mussels with Cider, Green Onions and Bacon

This has to be one of my absolute favourite things to cook and to eat! I love Hugh Fearnley-Wittingstall (what a mouthful), he's really an inspiration to me because he's known for his back-to-basics philosophy and I really love his homey, comforting style of cooking.  

You will need...
    1kg black mussels
    A small knob of butter
      1 tbsp olive oil
        100g streaky bacon, chopped
          1 bunch green onions, trimmed and sliced
            1 sprig thyme
              1 bay leaf
                250ml medium-sweet cider
                  1 tsp wholegrain mustard
                    2-3 tbsp double cream
                      Sea salt and freshly ground black pepper, to taste
                        Lots of chopped fresh parsley, to serve


                        1. Scrub mussels and remove the wiry little 'beards' that are attached to the shells. Discard any open mussels that don’t close when given a sharp tap.
                        2. Place a large saucepan over a medium heat and add the butter and oil. When the butter is foaming, add the bacon and cook for 4-5 minutes. Stir in the green onions, thyme and bay leaf and cook for 2-3 minutes, until the green onions soften a little bit.
                        3. Turn the heat up high, pour in the cider and bring to the boil. Stir in the mustard, then tip in the mussels and place a lid on the pan. Steam the mussels for 2-3 minutes, giving the pan a good shake once or twice. When the mussels have nearly all opened stir in the cream.
                        4. Season with salt and pepper and serve in deep bowls, scattered with parsley and accompanied by plenty of bread.



                        Popular posts from this blog

                        Braised Beef Cheeks

                        Franklin BBQ pork ribs

                        George Calombaris' Pasticcio (AKA Greek Lasagna)