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Mussels in cider with leek and bacon sauce

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Ian Middleton, head chef at Dukes in Sidmouth, shares his super simple recipe for Exmouth mussels in Sandford Orchards cider with leek and bacon sauce

Mussels with leeks and bacon in a creamy cider sauce

Serves 4

You will need

Mussels 2kg, scrubbed
Olive oil
Smoked bacon
6 rashers, finely sliced
1 clove, peeled and sliced
Sandford Orchards cider 200ml
Small leek 1, chopped
Crème fraîche
 4 tbsp
Micro herbs (such as red amaranth and baby basil) ½ packet


  1. Add a splash of olive oil to a large pan on a high heat. Add the bacon and cook for a couple of minutes until golden brown and crispy.
  2. Empty the mussels into a bowl. It’s important to sort through them, tapping any open ones lightly on the shell to see if they close, and discarding the ones that remain open or are damaged – these aren’t safe to eat.
  3. Tip the mussels into the hot pan with the garlic, cider, leeks and bacon, then cover with a lid and steam for 3-4 minutes or until the mussels have opened.
  4. Add the crème fraîche, give the pan shake and bring to the boil.
  5. To serve, pour the mussels into a bowl (throw away any closed ones) and sprinkle with micro herbs to garnish.

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