Mussels with Bacon, Cider & Cream
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.
Add some chunks of fish or prawns to the pot at the same time as the mussels, if desired.