Mussels on grilled sourdough with smoked bacon

Steven Terry takes a classic moules mariniere recipe and turns it into a stylish dinner party starter
By Stephen Terry
Mussels on grilled sourdough with smoked bacon
  • Rating:
  • 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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