Mussels in cider with leek and bacon sauce

Ian Middleton uses local Devon cider for his Exmouth mussels with leek and bacon 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

Serves 4

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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.
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.
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.
Add the crème fraîche, give the pan shake and bring to the boil.
To serve, pour the mussels into a bowl (throw away any closed ones) and sprinkle with micro herbs to garnish.

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.
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.
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.
Add the crème fraîche, give the pan shake and bring to the boil.
To serve, pour the mussels into a bowl (throw away any closed ones) and sprinkle with micro herbs to garnish.