1 or 2 kg of Shetland mussels
Pancetta or bacon lardons
1 bottle of cider
1 tub of double cream
cracked black pepper
crusty white bread
The key is to make sure you have a super hot pan before you start. You'll need a pan with a lid as you want to steam your mussels.
Before you start, clean and de-beard your mussels under cold running water. Discard any open mussels that don't close once tapped with a knife.
Once your pan is nice and hot fry off the bacon and garlic in the pan for a minute or two.
Then add your mussels and cider to your pan. Immediately cover with a lid. Don't worry if it seems like there isn't a lot of liquid, when the mussels cook they will release water and add plenty of flavour to the sauce.
Leave for 2 minutes. If you want to give the mixture a wee stir then simply shake the pan without taking off the lid, this helps to keep in the moisture.
Add the cream, thyme and cracked black pepper.
The mussels should all be cooked in under 5 minutes. They will open up once cooked.
Take off the heat and divide into two bowls or one big sharing pot. Serve with crusty bread to mop up all the delicious sauce.
Super easy! Preferably enjoy in the sun with a cold glass of white wine.