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If you like mussels, this a lovely aromatic dish that does not affect the wonderful taste of the sea from the mussels. Add garlic, different herbs, a touch of cream, all of these will develop the dish even more. Some crusty bread to mop up the juices – delicious!

Serves: 4
Preparation Time: 10 minutes
Cook Time: 10-12 minutes

INGREDIENTS:

3 lbs mussels
3 tbsp butter
12 rashers smoked bacon, chopped into small pieces
3 small leeks, sliced diagonally, or one white onion finely diced
handful thyme sprigs (or oregano, or freshly chopped parsley)
2 small glasses cider

METHOD:

Warm a big bowl or dish (enough to house the mussels). Keep warm.

Clean all the mussels, removing the beards and ensuring they are all closed. Discard any open mussels.

Heat a pan and melt the butter. Sweat the bacon for 2 minutes in the pan, then turn up the heat to crisp it up a little. Add the leeks or onions and continue to fry on a low heat until soft. Add the cider and mussels, cover with a lid and cook for approximately 4 minutes, until the mussels have opened. Any unopened mussels should be thrown away.

Remove the mussels and place in the warmed dish. Boil up the juices that remain in the pan for about a minute, pour over the mussels and serve accompanied, if required, with a green salad.