Recipes
Date posted: 01/11/2021
Ingredients
| 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 |
Method
- Peel and slice the onions and set to one side. Separately, wash and slice the leeks and set these to one side too.
- Dice the bacon and place to the side until required.
- 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.
- Add the leeks and cook for a further 4-5 minutes until softened then add the cider and reduce down by half.
- Add the mussels and cook through then finish with the cream, black pepper, chopped parsley and fresh milled black pepper.
- Serve with fresh crusty bread and lemon wedges if you wish.