Mussels are easier to cook than many people realise.The smoky bacon in this recipe goes brilliantly with their delicious sweetness. Why not impress your friends and family with this delicious starter for 4 or main course for 2.
6 rashers of smoked bacon
1 onion (thinly sliced)
1 tbsp oil
2 sprigs of fresh thyme
2 tbsp fresh parsley (chopped)
150ml double cream
250ml pear cider
Salt and pepper (to taste)
Wash, clean and debeard the mussels.
Slice the rashers of bacon thinly.
Heat the oil in a saucepan, add the onions and bacon and cook on a low heat for approximately 5 minutes until the onions are soft, brown and caramelised.
Turn up the heat (it needs to be really hot to ensure the mussels open up).
Add the cider, thyme and mussels to the pan, cover and steam for approximately 5 minutes until the mussels are open and cooked.
Discard any unopened mussels.
Add the cream and reduce the sauce for approximately 2 minutes to concentrate the flavour.
Plate up the mussels and scatter the chopped parsley over them.