Date posted: 01/11/2021

Mussels with British cider, smoked bacon & leeks

Mussels cooked with British cider, cream, leeks and smoked bacon

  • Serves 1
Votes: 2 Average: 5


Aspals draught Suffolk cider 0.5 pieces
Everyday Favourites salted butter 20g
Farmstead smoked rindless streaky bacon 40g
Double cream 80ml
Leek green 80g
Parsley flat 5g
Brown skin onion yellow flesh cooking 100g
Connemara Irish cooked mussels in shell 600g
Everyday Favourites whole black peppercorn 0.2g
La Espanola pure olive oil glass 20ml


  1. Peel and slice the onions and set to one side. Separately, wash and slice the leeks and set these to one side too.
  2. Dice the bacon and place to the side until required.
  3. In a large pan, add oil and butter and cook the onions until they’re soft and slightly browned. Add the diced bacon and cook out until it is golden.
  4. Add the leeks and cook for a further 4-5 minutes until softened then add the cider and reduce down by half.
  5. Add the mussels and cook through then finish with the cream, black pepper, chopped parsley and fresh milled black pepper.
  6. Serve with fresh crusty bread and lemon wedges if you wish.
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