THE CIDER-MIST REEF

(Our Play on Moules à la Bretonne / Mussels with Cider)

THE CIDER-MIST REEF

Ingredients: 1kg Fresh Mussels, 50g Bacon lardons, 1 Large Leek (white part only, sliced), 2 cloves Garlic, 1 tsp Black pepper, 1 tsp Dried Thyme, 200ml Dry French Cider, 50ml Double cream, 50g Butter...

Ingredients

  • 1kg Fresh Mussels
  • 50g Bacon lardons
  • 1 Large Leek (white part only, sliced)
  • 2 cloves Garlic
  • 1 tsp Black pepper
  • 1 tsp Dried Thyme
  • 200ml Dry French Cider
  • 50ml Double cream
  • 50g Butter

Cooking Method

  1. The Scorch Fry bacon until crispy; remove most of the fat. Sauté leeks and garlic in butter until soft.
  2. The Bloom Add thyme and pepper with a 40ml splash of cider; the hiss will release the woody aromatics.
  3. The Swell Pour in the remaining cider; bring to a rolling boil for 1 minute.
  4. The Marriage Add mussels; cover and cook for 5 minutes until shells open. Stir in the cream and bacon.
  5. The Final Flourish Top with raw fresh parsley and serve with a crusty baguette.

Cuisine: French

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