The ultimate in fast food: mussels are so quick and easy to cook, they make a fantastic mid-week supper. They also happen to be one of the most sustainable types of shellfish you can buy.
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Here's how you do it
Firstly, take the mussels out of the pack and leave out of the fridge for 20 minutes before cooking. Run cold water over the mussels, then check each one - discard if the shells don't closed, or if they are damaged.
In a large pan, add a glug of olive oil and fry the bacon until it turns golden, then add the shallots and garlic and fry until they are soft.
Add the cider and turn up the heat for 30 seconds, to bubble off the alcohol.
Now add the mussels, stir and then put a lid onto the pan. Cook for 2-3 minutes, until the mussels have opened. Season the sauce with salt and pepper, discard any mussels that haven't opened and then serve immediately, with bread to mop up the fabulous sauce.