We use cookies to help this site deliver the best possible experience.   Remove this notice.

Mussels with bacon, leeks and cider Recipe

Ingredients for people

  • Mussel(s) : 1 kg
  • White part of leek(s) : 2 whole
  • Bacon cube(s) : 100 g
  • Dry cider : 1000 ml
  • Fresh thyme : 3 sprig
  • Olive oil : 10 ml
  • Unsalted butter : 10 g
Method
  • 1

    Melt the butter in a deep saucepan and add the bacon cubes. Cook over a medium to high heat for 5 minutes.

  • 2

    While the bacon is cooking, de-beard the mussels. Wash the leeks and slice into thin rings. Place the mussels, leeks, thyme and cider in a bowl.

  • 3

    Once the bacon is crisp and golden brown, drain any excess fat from the pan. Return the bacon to the heat and add the bowl of mussels, leeks and cider. Cover with a tight fitting lid. Shake the pan and cook over a high heat for 2 to 3 minutes. The mussels should open and be plump and juicy after this time. Cooking them for longer will cause them to become tough.

  • 4

    Serve the mussels in a large bowl, discarding any that have not opened in the cooking process. You should not need to season this dish as the bacon and mussels are quite salty.

Chef's tip

«De-beard your mussels just before you are ready to cook them rather than preparing them in advance. Make sure to discard any that do not open during the cook process - never force open a mussel.»

Plump and juicy mussels cooked in dry cider with crispy bacon, leeks and thyme.

Rate this recipe :

(10 votes)

  • Preparation  10mins
  • Cooking time  5mins
  • Rest time  0h

·
Toutes nos recettes dans la même thématique