Mussels in cider with leek and bacon sauce

Ian Middleton uses local Devon cider for his Exmouth mussels with leek and bacon sauce
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Mussels with leeks and bacon in a creamy cider sauce

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

www.dukessidmouth.co.uk

Serves    4

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Indy Coffee Box
  • You will need
  • Method
  • Mussels 2kg, scrubbed
  • Olive oil
  • Smoked bacon 6 rashers, finely sliced
  • Garlic 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.

You will need

  • Mussels 2kg, scrubbed
  • Olive oil
  • Smoked bacon 6 rashers, finely sliced
  • Garlic 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

Method

  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.
Supported by
Salcombe Gin & Paul Ainsworth
Indy Coffee Box
Supported by
Salcombe Gin & Paul Ainsworth

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Salcombe Gin & Paul Ainsworth
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