Welsh Cider, Leek & Bacon Mussels
As the nights start drawing in, it's time to welcome back one of our favourite dishes of the year: mussels. September marks the start of proper mussel season, and this one is a real North Wales classic, plump mussels steamed in a splash of Welsh cider with leeks and smoky bacon, finished with a little cream. It takes under 20 minutes from start to table, so don't let the fancy result fool you, this is an easy midweek treat as much as it is a dinner party dish.
Ingredients (serves 2)
Method
- Rinse the mussels well under cold water and pull away any beards. Discard any that are cracked, or that don't close when tapped
- Melt the butter in a large pot and cook the bacon for 3-4 minutes until it starts to crisp
- Add the leek and cook gently for 4-5 minutes until soft, then add the garlic for the final minute
- Pour in the cider, bring to a bubble and let it cook for a minute or two
- Add the mussels, cover with a tight lid and cook on a high heat for 3-4 minutes, giving the pot a shake halfway through, until the mussels have opened
- Stir through the cream and let everything bubble together for 30 seconds to a minute
- Discard any mussels that stayed shut, then scatter over the parsley and black pepper
- Serve straight away in the pot, with plenty of crusty bread for dunking and a spare bowl for the empty shells