Cider and watercress mussels
Serves: 4 as a starter or 2-3 as a main
Prep time: 20 minsTotal time: 
Recipe photograph by Andrew Montgomery
Cider and watercress mussels
Recipe by Gill Meller
These fresh mussels have been doused in cider
Serves: 4 as a starter or 2-3 as a main
Prep time: 20 minsTotal time: 
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Nutritional information (per serving)
Calories
213Kcal
Fat
14gr
Saturates
7gr
Carbs
2gr
Sugars
2gr
Fibre
0gr
Protein
16gr
Salt
1.3gr
Gill Meller
Food writer and chef Gill Meller lives near Lyme Regis in Dorset with his wife and two daughters. He has worked with Hugh Fearnley-Whittingstall at River Cottage HQ for more than 10 years. His book, Gather (Quadrille, £25), was published in 2016.
See more of Gill Meller’s recipes
Gill Meller
Food writer and chef Gill Meller lives near Lyme Regis in Dorset with his wife and two daughters. He has worked with Hugh Fearnley-Whittingstall at River Cottage HQ for more than 10 years. His book, Gather (Quadrille, £25), was published in 2016.
See more of Gill Meller’s recipes
Ingredients
- a small knob of butter
- ½ x 160g pack Taste the Difference bacon lardons
- 1 tsp thyme leaves
- 1 bay leaf
- 1 x 80g pack watercress, coarser stems discarded
- 250ml medium cider
- 3 tbsp double cream
- 1kg mussels, washed, de-bearded and cleaned (do this at home or take a bowl to do it in)
Step by step
-
Place a large saucepan over a medium heat on the hob or onto the grate of a barbecue or campfire. When hot, add the butter, then add the bacon, thyme and bay leaf. Cook for 10 minutes or until the bacon has taken on some colour.
-
Chop the watercress roughly and add to the bacon, it will wilt quite quickly. A minute or so later add the cider, cream and a little salt and pepper, bring to the boil. Now add the washed mussels and place a lid on the pan. Steam the mussels until the shells open, giving the pan a good shake once or twice. Ladle the mussels, bacon and watercress into large bowls and serve with the flatbreads.
