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Cider mussels with duck bacon

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Cider mussels with duck bacon

45 minutes

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Cider mussels with duck bacon

By Abigail Donnelly

Serves 4 to 6

Difficulty Easy

Prep Time 15 minutes

Cooking Time 45 minutes

Ingredients

1 kg fresh mussels
1 x 340 ml bottle cider
½ lemon, juiced
4 cloves garlic, crushed
1 bunch celery leaves, roughly chopped
1 x 80 g packet Woolworths wood-smoked duck rashers, fried until crisp
2 x 10 g punnets Woolworths sorrel duo
2 T sherry vinegar

Method

1. Scrub the mussels and remove any beards. Pour the cider into a large saucepan with a lid.

2. Add the lemon juice, garlic, celery leaves and mussels, place the saucepan over a high heat and cover. Bring to the boil and check after 3 minutes. Once most of the mussels have opened, remove from the heat. Discard any mussels that have not opened, or those with broken shells.

3. Pile the open mussels on a platter. Serve with the crispy duck rashers, sorrel and sherry vinegar.

Cook's note: Serve crispy rashers on the side with these mussels in their moreish cider-based sauce.

Discover more recipes featuring duck here.