- Serves: 4
- Cook Time: 20 minutes
- Prep Time: 20 minutes
- Effort: easy
- 1.6 kg live mussels, cleaned, debearded
- 200 ml white wine
- drizzle olive oil
- 8 slices dry cured smoked bacon, cut into lardoons
- 3 shallots, finely chopped
- 1 small carrot, peeled, finely chopped
- 1 stick celery, finely sliced
- 2 cloves garlic, chopped
- 1 small bunch flat leaf parsley
- 50 ml double cream
- 4 slices sourdough bread, toasted
- drizzle extra virgin olive oil
- 1 large handful watercress
1. Heat a large pan and add the mussels and white wine. Cover with a lid and cook for 2-3 minutes, or until the mussels have opened. Discard any that have not opened.
2. Strain the mussels through a sieve, reserving the cooking liquid. Pass the cooking liquid through a fine sieve lined with a muslin cloth to remove any grit, then reserve.
3. Pick the mussels from their shells and set aside in a bowl.
4. Heat a drizzle of olive oil in the same pan and fry the bacon for 2-3 minutes, or until crisp. Add the shallots, carrot, celery and garlic and fry for 3-4 minutes, or until softened but not coloured.
5. Stir in the parsley, followed by the reserved mussel cooking liquid. Bring to the boil, then reduce to a simmer and stir in the double cream. Warm through for 1-2 minutes, then stir in the cooked mussels and cook for a further minute.
6. To serve, spoon the mussels and sauce over the toasted sourdough. Drizzle with extra virgin olive oil and garnish with the watercress.
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