Mussels with Cider & Curly Kale

Name: Mussels with Cider & Curly Kale
Yield: Serves 4
Ingredients: 6 rashers of good quality rindless streaky smoked bacon; salt & freshly ground black pepper; 2 cloves of garlic; knob of butter; 150 ml double cream; 2 kg mussels, washed and the beards removed; 2 shallots; 200 g curly kale, washed and stalks removed; 400 ml scrumpy cider

Creamed Shetland Mussels with Scrumpy Cider, Curly Kale and Smoked Bacon

Preparation info

Serves
4

Difficulty
Easy

Appears in

On The Menu

By James Mackenzie

Published 2011

About

Shetland mussels are amongst the best in the world in my opinion. Make sure that you buy them really fresh, and follow the old rule that mussels are at their best eaten when there’s an ‘r’ in the month. Use a good quality scrumpy cider and always buy a little extra to wash down the mussels with a glass or two.

Ingredients

2 kg mussels, washed and the beards removed
6 rashers of good quality rindless streaky smoked bacon
2

Method

Cook the bacon on a baking tray under the grill until crispy, and then chop into chunks. Peel and slice the shallots, and peel and crush the garlic. Then heat a large saucepan, add a knob butter, the shallots and garlic. Cook for a couple of minutes and then turn up the heat, pour in the cider and add the mussels, then put a lid on straight away so that the mussels steam. At the point when they