«Do not de-beard the mussels until you are ready to cook them as this will kill them and they will no longer be fresh. »
De-beard the mussels and wash under cold running water. Wash the clams to remove any grit.
Slice the leeks into rings and wash. Peel and finely dice the shallot. Lightly crush the garlic clove and remove the skin. Cut the smoked bacon into lardons. Pick and roughly chop the parsley
Heat a knob of butter in a deep, heavy-based sauce pan and cook the bacon until golden brown. Add the shallots and sweat until soft. Mop up any excess oil with kitchen paper and then increase the heat to high. Add the mussels, clams, leeks, garlic and cider. Cook with a lid on the saucepan for 2-3 minutes or until all of the shells have opened. Remove the thyme stalks and the garlic clove.
Finish with chopped parsley and serve in a deep bowl with some crusty bread.