Cider mussels with duck bacon

Cider mussels with duck bacon

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  • 4 to 6
  • Easy
  • Dairy free Health conscious
  • 15 minutes
  • 45 minutes
  • Woolworths Signature Series De Wetshof Chardonnay 2016


  • 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

Cooking Instructions

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

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.

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.

Abigail Donnelly Recipe by: Abigail Donnelly
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Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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