Mus­sels with Ba­con, Cider & Cream

Woman’s Day (NZ) - - Everyday Food -

SERVES 4 PREPA­RA­TION 10 MIN­UTES COOK­ING 20 MIN­UTES

1 ta­ble­spoon olive oil 3 rash­ers rind­less ba­con, finely sliced 1 fen­nel bulb, thinly sliced 3 shal­lots, finely chopped 4 gar­lic cloves, crushed ½ bunch tar­ragon, chopped, plus ex­tra leaves to serve 2kg pot-ready mus­sels, washed 2 cups ap­ple cider 1 /3 cup cream crusty bread to serve

1. In a large saucepan, heat oil on medium. Sauté ba­con for 5-6 min­utes un­til crisp. Add fen­nel, shal­lots, gar­lic and tar­ragon, then cook for 3 min­utes or un­til the onion has soft­ened.

2. In­crease heat to high, then add mus­sels and cider to pan. Bring to the boil and cook, cov­ered, for 5-6 min­utes un­til all the shells have opened (dis­card any mus­sels with un­opened shells).

3. Re­move pan from heat and stir in cream. Sea­son to taste. Serve mus­sels and cook­ing liq­uid with ex­tra tar­ragon and crusty bread.

Top tip

Add some chunks of fish or prawns to the pot at the same time as the mus­sels, if de­sired.

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