As the naked chef himself says: Mussels are the future. Inspired by Jamie Oliver’s Cider & Bacon Mussels Recipe, I put together this delicious dish with hand-picked local mussels, Cornish cider and Finest Farmhouse Streaky Bacon. A real Kernow classic, great come rain or shine!
Adapted by Samantha Mauger
1kg local mussels, debearded and scrubbed
1 pack of Finest Farmhouse Streaky Bacon, sliced
1 clove of garlic, finely sliced
150ml Cornish Rattler cider
2 tablespoons fat-free natural yoghurt
Small bunch of parsley, roughly chopped
Freshly ground black pepper
Crusty Da Bara bread to serve
Method cider & bacon mussels recipe
First of all, put a large pan on a high heat with a lug of olive oil. Once hot, add the Finest Farmhouse Streaky Bacon then stir and cook for a couple of minutes. Once they’re golden and crispy scoop the bacon out of the pan, leaving the flavoured fat behind.
While the bacon is cooking, you will need to check your mussels- if any of them are open just give them a little tap and they should close (if they don’t, throw those ones away). Add the mussels to the hot pan with the garlic, Cornish cider and a good lug of olive oil. Cover with a lid and leave to steam for 3 to 4 minutes, or until the mussels have opened and are soft, juicy and delicious. Shake the pan occasionally.
When all of the mussels have opened, they’re ready. Transfer them to a large platter, leaving the juices behind in the pan. Discard any mussels that are still closed.
Next stir in the yoghurt, add most of the herbs, a little of the Finest Farmhouse Streaky Bacon and season with pepper. Give the pan a little shake then pour the sauce over your mussels.
Scatter over the remaining herbs and bacon before serving up your dish in middle of the table with plenty of fresh crusty bread. We think this cider & bacon mussels recipe is a great way to sample lots of lovely local food all in one dish. Give it a go and enjoy!