Armagh cider mussels

0
1700
mussels

Serves 2

 

1kg local mussels

1 bottle MacIvors Medium Dry Cider

250ml double cream

200g smoked bacon

2 scallions

3 tbsp rapeseed oil

  1. Place a pot (which has a lid) on a medium heat. Dice the smoked bacon into small strips.
  2. Slice the scallions into bite-sized pieces. Place the rapeseed oil in the pot and add the bacon.
  3. Gently fry the bacon until it colours slightly and releases the flavour. Add the bottle of MacIvors Cider and reduce by half.
  4. Season the cooking liquor with sea salt and black pepper and turn it up to high heat. Once reduced add the mussels and place the lid on top. The mussels will steam and the flavour of the bacon and cider will make them taste amazing!
  5. When the mussels are all cooked, add the cream and scallions for crunch. Serve in a big bowl with some toasted bread for the juices.

 

Recipe courtesy of Mark McGonigle, Uluru Bar and Grill