Seafood and …. The Shining? Yep we made it happen!
I’m absolutely loving spending time with my foodie pal (you know who you are!) and coming up with any excuse to cook. The sun is out… let’s do paella! I feel like cheese… let’s do a fondue and watch disney films!
Back to the mussels. I think we decided on this because she had never tried them before. The Shining… that was inspired by a sequence of creepy events.
If you’re ever in a situation where you need to introduce someone to mussels but they’re not the biggest fan of chilli – give this version a go! The cider and dill give a mellow and slightly dry fruity flavour. This with the smokey, saltiness of the bacon makes a finger licking dish! Mop up the juices with some crusty bread (don’t waste that bacon juice!).
You will need:
- 1 kg of black mussels, washed and de bearded
- 500ml of dry apple cider
- 3 rashers of bacon, diced
- 1/2 white onion, thinly sliced
- 1 bunch of dill, chopped
- 2 tbs of creme fraiche
- 1 tbs of butter
- chives, chopped for garnish
In a large pot on med high heat, fry the bacon and the onion in the butter. When bacon is slightly crispy add in the mussels and half of the dill. Give a good stir.
Pour in the cider and close the lid. Let the mussels steam for about 5 minutes. Toss the mussels with wooden spoon, close the lid and steam again for another 4-5 minutes or until all the shells have opened.
Remove from the heat and give a good stir to get all the sauce and bacon through the mussels. Serve with a dollop of creme fraiche, more chopped dill and chives.