Mussels with Cider & Curly Kale

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

Preparation info
  • Serves


    • Difficulty


Appears in
On The Menu: Seasonal Recipes for a Culinary Life

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.


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


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