RECIPES
Mussels with bacon, cider and herbs
By Miele
30 minutes
Preparation time
10 minutes
Cooking time
4 serves
INGREDIENTS
Mussels with bacon, cider and herbs
50 g butter
100 g bacon, cut into lardons
40 g shallot, finely sliced
150 ml dry cider
1 kg fresh mussels, beards removed
2 tbsp crème fraiche
1 lemon, juiced
Black pepper, to taste
Salt flakes and pepper, to taste
2 cups picked and washed herbs (chervil, parsley, chives and tarragon)
Grilled bread
8 slices sourdough
Olive oil, for brushing
Miele accessories
METHOD
Mussels with bacon, cider and herbs
- Add the butter to a gourmet oven dish or large saucepan and heat over medium-high heat, induction setting 7.
- Add the bacon and shallots and fry for 4 minutes, or until lightly browned.
- Turn up the heat to high, induction setting 8. Add the cider and bring to the boil.
- Once boiling, add the mussels and cover with the lid. Cook for 4-5 minutes, or until the mussels have just opened, shaking the pan every now and then.
- Lift the mussels out of the cooking liquid with a slotted spoon and place into a large, warmed bowl. Boil the liquid remaining in the pan for 2-3 minutes.
- Stir in the crème fraiche and stir to allow to emulsify. Add the lemon juice and black pepper, taste and add more salt if required.
- Spoon the reduced liquid over the mussels, but leave the last few spoonfuls, as there may be some grit from the mussels.
- Scatter over the herbs and serve immediately with grilled bread.
Grilled bread
- Preheat the griddle plate on medium-high heat, induction setting 6.
- Very lightly brush the bread with olive oil and place on the griddle plate. When grilled enough, flip and grill the other side.
Hints and tips
- Discard any mussels that are open before cooking, broken or chipped.
- The mussel’s beard can be loosened by soaking the mussels for 20 minutes in water.
- Crème fraiche can be made in our steam ovens, the recipe for this can be found here.
APPLIANCE / FUNCTION
Miele
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