Booze & bacon Mussels

plate 2 people


1kg mussels

1 shallot, finely diced

2 cloves of garlic, finely diced

½ fennel, finely diced

150g Pancetta

50g butter

1 tbsp olive oil

Handful of Kale

1 tbsp chopped parsley

1 tbsp chopped thyme

100ml west country cider

100ml double cream

Sea salt, to season


  1. Start by checking you mussels and removing any that stay open after rattling them in a colander. They should all be closed before cooking. Then de-beard any that need cleaning.
  2. In a large pan fry your pancetta in oil for 4-5 mins then add in your shallot, garlic, fennel and butter. Soften for 5 more mins.
  3. Now add in your mussels, herbs, kale and cider. Stir well and cover the pan with a lid to steam the mussels for 4-5 mins. Once your mussels are all open add your cream. Once it comes back to the boil serve with crusty bread and a pinch of sea salt.