AuthordanieldiverMy cider and bacon mussels recipe really make for a speedy supper. Mussels are really quick to cook they take mere moments and they are so inexpensive which leaves me puzzled as to why they aren't more popular. Maybe its the fear of cooking seafood that is off putting. The rules with mussels are if any are opened prior to cooking give them a little wrap on the side of the bowl if they don't close discard them and when they have cooked any that aren't open can be discarded, making it really easy to identify any bad ones. When it comes to cooking it couldn't be simpler to tell when they are ready. They takes 3 -4 minutes to cook as soon as they have opened up and look like a nest of baby birds with beaks pointing upwards waiting for mothers food they are ready.
You will also need lots of good bread to soak up all the briny juices.
[cooked-sharing]
If your mussels haven’t been cleaned and debearded start, thereby removing the beard and scrubbing the shells. Check the mussels any that are open give a gentle tap and they should close, if they don’t discard them.
In a large pan that has a lid, cook the bacon in the oil until the edges begin to turn brown. Then add the minced garlic to the pan and cook for a further minute. Then with a slotted spoon transfer the bacon to a plate and set aside.
Pour the cider into the pan and let it come to a bubble then add half the parsley and the prepared mussels. Put the lid on the pan and cook 3 – 4 minutes, giving the pan a shake now and again. Mussels should now be opened and any that aren’t can be discarded.
Stir through the cream, switch off the heat and using your slotted spoons divide the mussels between two serving bowl and ladle over the sauce. Scatter the mussels with the cooked bacon bits and the rest of the chopped parsley. Serve with the lightly toasted baguettes for soaking up the creamy briny juices.
Ingredients
Directions
If your mussels haven’t been cleaned and debearded start, thereby removing the beard and scrubbing the shells. Check the mussels any that are open give a gentle tap and they should close, if they don’t discard them.
In a large pan that has a lid, cook the bacon in the oil until the edges begin to turn brown. Then add the minced garlic to the pan and cook for a further minute. Then with a slotted spoon transfer the bacon to a plate and set aside.
Pour the cider into the pan and let it come to a bubble then add half the parsley and the prepared mussels. Put the lid on the pan and cook 3 – 4 minutes, giving the pan a shake now and again. Mussels should now be opened and any that aren’t can be discarded.
Stir through the cream, switch off the heat and using your slotted spoons divide the mussels between two serving bowl and ladle over the sauce. Scatter the mussels with the cooked bacon bits and the rest of the chopped parsley. Serve with the lightly toasted baguettes for soaking up the creamy briny juices.