Cornish mussels with smoked bacon, cider, clotted cream and wild garlic
Image Emily Scott
Serves 4
Ingredients
6 rashers smoked bacon, cut into lardons olive oil 3 tbsp
mussels 1kg live, cleaned and debearded 25g unsalted butter
Cornish cider 200 ml
1 clove of garlic
Sourdough loaf or ciabatta for toasting
1 shallot, cut into halve, 4 peppercorns, 1 bay leaf & 1 small bunch of thyme
1 medium leek, trimmed and sliced thinly
wild garlic 150g (baby spinach a great alternative) this will wilt so you need more than you think clotted cream 227g (tip, freezes really well)
tarragon, chopped 4 tbsp
flat leaf parsley, chopped 4 tbsp
wild garlic flowers (optional)
Method
Clean the mussels and remove any beards. Wash the shells under cold water. Heat the oil in a large deep pan over a medium heat. Fry off the lardons until crispy, put aside. Pour the cider into the pan, add shallots, bay, thyme and peppercorns and bring to a simmer. Tip the mussels into the pan and cook, lid on for 4-5 minutes. Give the pan a good shake to wake them up and allow them to open. Remove the lid and tip the mussels into a colander over a bowl to catch the delicious cider stock.
Wipe out the pan and melt the butter, add the thinly sliced leeks and saute gently. Discard any open mussels and strain the cooking liquor and add to the leeks, reduce and then add the clotted cream, simmer for 1-2 minutes and then add half the lardons and herbs. Stir gently and check for seasoning. Place the mussels back into the pan, adding the wild garlic or spinach. Allow to wilt and then ladle the mussels into warm bowls or one big serving bowl. Finish off with the remaining lardons, parsley, tarragon and wild garlic flowers. Toast some thick slices of sourdough and rub with a garlic clove. EAT.
Wild about wild garlic, to me an essential Springtime ingredient foraged from woodlands. It has a subtle fragrance. It works in pesto, risottos, pasta, scones and here in this delicious dauphinois. Spinach is a perfect replacement if you are unable to find wild garlic.
