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Place a large saucepan over a medium heat on the hob or onto the grate of a barbecue or campfire. When hot, add the butter, then add the bacon, thyme and bay leaf. Cook for 10 minutes or until the bacon has taken on some colour.
Chop the watercress roughly and add to the bacon, it will wilt quite quickly. A minute or so later add the cider, cream and a little salt and pepper, bring to the boil. Now add the washed mussels and place a lid on the pan. Steam the mussels until the shells open, giving the pan a good shake once or twice. Ladle the mussels, bacon and watercress into large bowls and serve with the flatbreads.
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