Cider and watercress mussels
Serves: 4 as a starter or 2-3 as a main
![Cider and watercress mussels](/uploads/media/720x770/07/6627-Cider%20and%20watercress%20mussels.jpg?v=1-0)
Recipe photograph by Andrew Montgomery
Cider and watercress mussels
Recipe by Gill Meller
These fresh mussels have been doused in cider
Serves: 4 as a starter or 2-3 as a main
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Nutritional information (per serving)
Calories
213Kcal
Fat
14gr
Saturates
7gr
Carbs
2gr
Sugars
2gr
Fibre
0gr
Protein
16gr
Salt
1.3gr
![Gill Meller](/uploads/media/100x100/07/147-gill-.jpg?v=1-0)
Gill Meller
Food writer and chef Gill Meller lives near Lyme Regis in Dorset with his wife and two daughters. He has worked with Hugh Fearnley-Whittingstall at River Cottage HQ for more than 10 years. His book, Gather (Quadrille, £25), was published in 2016.
See more of Gill Meller’s recipes
![Gill Meller](/uploads/media/100x100/07/147-gill-.jpg?v=1-0)
Gill Meller
Food writer and chef Gill Meller lives near Lyme Regis in Dorset with his wife and two daughters. He has worked with Hugh Fearnley-Whittingstall at River Cottage HQ for more than 10 years. His book, Gather (Quadrille, £25), was published in 2016.
See more of Gill Meller’s recipes
Ingredients
- a small knob of butter
- ½ x 160g pack Taste the Difference bacon lardons
- 1 tsp thyme leaves
- 1 bay leaf
- 1 x 80g pack watercress, coarser stems discarded
- 250ml medium cider
- 3 tbsp double cream
- 1kg mussels, washed, de-bearded and cleaned (do this at home or take a bowl to do it in)
Step by step
-
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.
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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.