Cider and watercress mussels recipe

Cider and watercress mussels

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Gill Meller

Serves 4 as a starter or 2-3 as a main | prep 20 mins | total time 50 mins (less if cooking on the hob)

These fresh mussels have been doused in cider

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)

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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