Somerset mussels
Serves: 2
Total time: 
Recipe photograph by Kris Kirkham
Somerset mussels
Serves: 2
Total time: 
See more recipes
Nutritional information (per serving)
Calories
384Kcal
Fat
26gr
Saturates
12gr
Carbs
2gr
Sugars
2gr
Fibre
0gr
Protein
32gr
Salt
2.3gr
Emma Franklin
Former Assistant Food Editor Emma is a chilli fanatic who grows exotic spices, fruit and vegetables in her urban garden. She loves food from all over the world but her mum's Spaghetti Bolognese is still her desert island dish.
See more of Emma Franklin’s recipes
Emma Franklin
Former Assistant Food Editor Emma is a chilli fanatic who grows exotic spices, fruit and vegetables in her urban garden. She loves food from all over the world but her mum's Spaghetti Bolognese is still her desert island dish.
See more of Emma Franklin’s recipes
Ingredients
- 1kg mussels (from the fish counter)
- 2 tsp olive oil
- 80g smoked bacon lardons
- 1 medium onion, finely chopped
- 1 garlic clove, crushed
- 125ml dry cider
- 4 tbsp crème fraîche or double cream
- a handful of flat-leaf parsley, roughly chopped
Step by step
- Wash the mussels in plenty of cold running water and discard any that remain open when given a sharp tap. Remove any stringy 'beards' clinging to the shells, then drain in a colander.
- Heat the olive oil in a large saucepan on a medium heat, add the bacon lardons and onion and fry, stirring regularly, until the onion has softened slightly and the lardons are starting to colour. Add the garlic and cook for another minute.
- Turn up the heat and pour in the cider. Add the mussels and cover with a lid. Cook over a medium heat for 5 minutes or until all the mussels have opened (discard any that stay closed).
- Stir in the crème fraîche or cream and parsley and season generously with freshly ground black pepper. Spoon the mussels and sauce into warm bowls and serve immediately with plenty of crusty bread for mopping up the sauce.
