Add cider, vinegar, sage, salt and pepper; bring to a boil over high heat. Add most of the herbs and a little of the bacon, then have a taste and season with black pepper. for more information. Add the shallots and garlic to the saucepan and cook, stirring frequently, until the shallots soften. non-personal data through cookies. Brimming with practical advice and delicious recipes, the one-day Fish Cookery course at River Cottage Cookery School is an absolute must... We would like to send you details about other River Cottage activities, events, information and products that we think you would be interested in. Please fill in your details to sign up to our mailing list. Sauté the spring onions and garlic over a high heat for 1 min before pouring in the cider or perry. ” Jamie Oliver, Prep: 20min › Cook: 10min › Ready in: 30min, Pit Road, Belgrave Street, Stir in the mustard, then tip in the mussels and place a lid on the pan. Slice the bread 2cm thick, then toast on a hot griddle, in the toaster or under a hot grill. Meanwhile, heat a lug of olive oil in a large pan on a high heat, add the bacon and cook for a couple of minutes, or until golden and crispy, stirring regularly. Stir in mussels. 1 tablespoon lemon juice (only if using cider). Keep the mussels warm. Remove with a slotted spoon. Return the collected liquid to the pan. Cover the pan immediately and cook for 3-4 minutes, shaking the pan a few times to keep it even. Pour in the cider. Cover and cook just until the mussels have opened, 4 to 6 minutes. By continuing to use Scrub the mussels and remove the wiry little 'beards' that are attached to the shells. Heat the butter in a pan large enough to easily fit the mussels, then fry the bacon for 4 mins, turning … Turn the mussels once and check progress. “This boozy mussels recipe makes the most amazing fragrant sauce – don't be shy with the toast! Cook bacon in a large Dutch oven over medium heat, stirring, until starting to brown, 5 to 7 minutes. Stir and fry very gently in the bacon oil for 5 minutes, or until soft and translucent. finely slice the tarragon or strip the thyme. Increase the heat and add the sprigs of thyme and cider. Meanwhile, halve the garlic clove and rub the hot toasts all over with the cut side, then drizzle lightly with extra virgin olive oil and arrange around the edge of a serving platter. Stir the yoghurt into the pan, bring to the boil and leave to bubble away for a couple of minutes. Enter your email address below to receive monthly recipes and cooking advice. Add the bacon. Motherwell Food Park, Scoop out and reserve the bacon, leaving the flavoured fat behind in the pan. Mussels: select, scrub and clean the mussels, discarding any that are cracked, damaged or refuse to close when tapped. Cook bacon in a large Dutch oven over medium heat, stirring, until starting to brown, 5 to 7 minutes. Ingredients: 1 kilogram mussels, 75 grams smoked bacon, 4 shallots/1 onion, peeled, 2 garlic cloves, peeled, A few tarragon leaves/thyme sprigs, 1 tablespoon olive oil, 200 milliliters cider/real ale, 1 tablespoon lemon juice (only if using cider), 600 grams mussels 50 grams double cream, 3/4 teaspoon … Mo Sauce: slice the bacon into strips. Crush the garlic. Add cider, vinegar, sage, salt and pepper; bring to a boil over high heat. This will take 5-6 minutes. Turn the heat up high, pour in the cider and bring to the boil. Give the pan a jiggle then pour the sauce over the mussels. Once they're opened, drain the pot into a colander over a bowl. Turn the mussels once and check progress. Serves: 4 people; Total Time: 15 mins ; Cooking: 15 mins ; Instructions. Tip the mussels into the hot pan with the garlic, cider and a good lug of olive oil. Recipe with video instructions: How to make Mussels In cider And Bacon With A Mustard Cream Sauce. Place the mussels in a large bowl of cold water. scrub them several times and tug out any black fibrous beards. It should bubble and foam. Add the tarragon and thyme and boil to reduce it a little if there's too much or if you want to reduce it to strengthen the flavour. Add oil to the pan and heat over medium heat. Heat a wide saute pan/casserole dish large enough to take all the mussels. EatingWell may receive compensation for some links to products and services on this website. I love eating mussels; I love how they taste, I love how fun it is eating one mussel with the shell of another, I love how cheap they are and I love how easy they are to cook. Homemade stuffing is ridiculously easy to make, but there are a few things you can do that would ruin a perfectly good stuffing. This Mussels with Cider and Pancetta recipe is a long time coming! Check for seasoning, remember the cooking liquid and bacon can be salty so be cautious!
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