- Serves: 2-3
- Cook Time: 20 minutes
- Prep Time: 15 minutes
- Effort: easy
- 50 g butter
- 100 g slabsmoked bacon, diced
- 1 clove garlic, crushed
- 1 onion, diced
- 3 sprigs thyme
- 1 kg raw mussels, rinsed and beards removed
- 1-2 tbsp calvados, (or other apple brandy)
- 1 Cox's apple
- 50 ml double cream
For the fried bread
- 1 tbsp duck fat
- 2 slices white bread
1. Heat the butter in a pan until it foams. Add the diced bacon and cook over a moderate heat for 5-8 minutes until lightly browned.
2. Stir in the garlic, onion and thyme and fry for a further 5 minutes until the onion becomes translucent.
3. Discard any open mussels, then add the remainder to the pan with the Calvados and diced apple. Cover and leave to steam for a few minutes until the mussels start to open. Pour in the double cream and gently bring up to the boil. Season.
4. For the fried bread: heat the duck fat in a frying pan. Cut the bread into triangles, then fry in the fat until golden brown on both sides.
5. Serve the mussels piping hot with the fried bread.
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