What better time to show off your mussels than Valentines Day.

Think cream, smoky bacon and cider... the perfect match!

 

Ingredients

1 clove of garlic 

Fresh flat-leaf parsley, finely chopped

Fresh tarragon, finely chopped

4 rashers of smoked streaky bacon

Olive oil

Mussels, scrubbed and debearded

150 ml cider

2 tbsp natural yoghurt

 

Method

01. Finely chop the garlic, add the roughly chop the herbs, and finely chop up the bacon.

02. Heat the olive oil in a large pan on high heat, add the bacon and cook for a couple of minutes, or until golden and crispy.

03. Take the bacon out of the pan and pop to one side, leaving the flavoured fat behind in the pan.

04. Check the mussels – if any of them are open just give them a little tap and they should close; if they don’t they’re no good to eat so throw those away.

05. Put the mussels into the hot pan with the garlic, cider and olive oil. Cover with a lid and leave to steam for 3 to 4 minutes, or until the mussels have opened and are soft, shaking the pan occasionally.

06. When all of the mussels have opened, they’re ready – remove from the pan and pop them on to a plate, leaving the juices behind in the pan. If any of the mussels remain closed, throw them away, they’re no good.

07. Stir the yoghurt into the pan, bring to the boil and leave simmer for a few minutes.

08. Add most of the herbs and a little of the bacon, then have a taste. Season with black pepper.

09. Give the sauce in the pan a little stir and then pour it over the mussels. Scatter over the remaining herbs and bacon.

10. Serve with garlic breast or crusty cob. Tuck in, enjoy!