Cider and smoked bacon mussels

Serves 2

1½kg small live mussels 150ml cider 6 smoked bacon rashers, chopped small knob of butter 2 shallots, finely sliced small handful of tarragon and parsley 1 garlic clove, finely diced 2 tbsp crème fraîche Wash the mussels under cold running water until it runs clear, scrubbing them if necessary. Pull away the ‘beard’, or bysus thread, which the mussel uses to attach itself to rock or rope. Drain and then check that each shell is tightly shut. If the mussel is open, tap it sharply for a few seconds: if it is alive, it will close. It is important to discard any mussels that remain open or damaged. Cook within a few minutes of checking. In a pan large enough to easily fit the mussels, heat the butter, then fry the bacon for 4 mins, turning occasionally until it becomes crisp. Add the shallots, tarragon, parsley and garlic, then cook for 1 min until softened. Increase the heat to maximum and add the mussels to the pan. Pour over the cider. Place the lid on the pan, give it a good shake, and cook for 5-7 mins, shaking the pan occasionally until all the mussels have opened. Discard any that do not open. Using a slotted spoon, scoop the mussels into a bowl and place the pan back on the heat. Bring the juices to the boil and stir in the crème fraîche. Pour the sauce over the mussels. Mussel meat varies in colour, depending on the sex of the shellfish. Males are beige, females orange. There is no difference in flavour.