Ingredients
The following ingredients have 2 Servings
- 1 clove of garlic
- ½ a bunch of fresh flat-leaf parsley
- ½ a bunch of fresh tarragon
- 4 rashers of higher-welfare smoked streaky bacon
- olive oil
- 1 kg mussels scrubbed, debearded, from sustainable sources
- 150 ml quality cider
- 2 tablespoons fat-free natural yoghurt
- ½-1 loaf of rustic bread or ciabatta
- 1 clove of garlic
- extra virgin olive oil
Instruction
- Peel and finely slice the garlic, pick and roughly chop the herbs, and finely slice the bacon.
- Slice the bread 2cm thick, then toast on a hot griddle, in the toaster or under a hot grill.
- Meanwhile, heat a lug of olive oil in a large pan on a high heat, add the bacon and cook for a couple of minutes, or until golden and crispy, stirring regularly. Scoop out and reserve the bacon, leaving the flavoured fat behind in the pan.
- Check the mussels – if any of them are open just give them a little tap and they should close; if they don’t they’re no good to eat so chuck those ones away.
- Tip the mussels into the hot pan with the garlic, cider and a good lug of olive oil. Cover with a lid and leave to steam for 3 to 4 minutes, or until the mussels have opened and are soft, juicy and delicious, shaking the pan occasionally.
- Meanwhile, halve the garlic clove and rub the hot toasts all over with the cut side, then drizzle lightly with extra virgin olive oil and arrange around the edge of a serving platter.
- When all of the mussels have opened, they’re ready – transfer them to the platter, leaving the juices behind in the pan. If any of the mussels remain closed, throw them away, they’re no good.
- Stir the yoghurt into the pan, bring to the boil and leave to bubble away for a couple of minutes. Add most of the herbs and a little of the bacon, then have a taste and season with black pepper.
- Give the pan a jiggle then pour the sauce over the mussels. Scatter over the remaining herbs and bacon, then bang the platter in the middle of the table and tuck in.
