Bacon, cider, and fennel mussels

prep + cook time 15 minutes | serves 2
Fresh, flavoursome, and so quick to make, this one-pot dish will become a firm favourite. Serve these mussels steamed in cider with plenty of crusty bread to mop up the cooking juices, or Belgian style, with thin chips and mayonnaise.
1 tbsp olive oil
1 rindless bacon slice (80g), chopped
2 garlic cloves, thinly sliced
1 baby fennel bulb (130g), thinly sliced, fronds reserved
1kg pot-ready mussels (see tip )
3 ⁄ 4 cup (180ml) dry cider
1 Heat the olive oil in a large saucepan over a medium heat. Cook the bacon, garlic, and fennel, stirring, for 3 minutes or until browned.
2 Add the mussels and cider to the pan; bring to the boil. Cover the pan with a lid; cook, shaking the pan occasionally,for about 5 minutes or until the mussels start to open.
3 Serve the mussels topped with the reserved fennel fronds, and accompanied with bread.
tip
Pot-ready or pre-bagged mussels are generally sold cleaned and ready to use. If you have bought loose mussels, scrub the shells to remove the debris, then remove the beard – the hair-like byssal thread – by yanking it down.

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