Serves 4 as a starter
2½lb / 1.2kg fresh mussels
2¾oz / 80g Irish smoked diced bacon
2 tbsp butter
1¾oz / 50g finely sliced leeks
2 garlic cloves, crushed
5 large sprigs parsley, roughly chopped
6¾ fl oz / 200ml apple cider
1½ fl oz / 50ml double cream
Chopped parsley, to garnish
Baguette, brown or rye bread, to serve
Place the mussels in a bowl of fresh cold water and leave on one side.
Add the diced bacon to a large saucepan with a little oil and fry until crispy. Spoon out 2 tbsp and set aside on a clean plate lined with kitchen paper.
Melt the butter in the saucepan over a medium high heat.
Add the leeks, garlic and parsley and cook for 2 minutes. Add in the apple cider, bring to boil and turn off heat for the moment.
Drain the mussels from the water, discard any that are cracked or have opened and pull off “thread or beards”. (With a knife, you can remove the barnacles, depending no the size of them).
Heat he pan again and add the mussels and most of the bacon, keeping a little for garnish later.
Cover with a tight-fitting lid and cook for 3-4 minutes, shaking the saucepan occasionally, until the mussels are open. Discard any that are closed.
Strain the mussels over a large bowl and transfer to a serving bowl. Return the strained juices to the pan, add in the cream, bring to the boil and stir well.
Ladle the broth over the mussels.
Garnish with chopped parsley, crispy bacon and serve with baguette, brown or rye bread.
