Ash Pollard's creamy mussels with smoked bacon and cider

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• Preparation time:

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Ingredients

1kg mussels, cleaned and de-bearded
1 clove garlic, sliced
8 rashes of smokey bacon, diced
150ml good quality cider
2 tbs of Greek yoghurt
Handful of chopped parsley
2 tbs chopped chives
Good quality traditional baguette, warmed in the oven

Method

In a cast iron casserole dish on medium heat add the bacon with a good helping of olive oil and fry until cooked. Some can be crispy if you prefer!

Remove the bacon from the pan making sure you keep all the delicious flavours in there for the mussels.

Throw the mussels in and and mix them around to coat them in the flavour already in the pan.

Add the garlic clove and a touch more oil. Pour in the cider and cover for three minutes or until the mussels have opened.

Transfer the mussels into a serving bowl, keeping the cider juices in the pan.

Add the Greek yoghurt and half of the chives and parsley. Give it a quick stir to combine.

Pour the cream over the mussels and sprinkle the remainder of chives and parsley over the top.

Serve with the warm baguette and butter.

Notes