Just yesterday I was going to get some mussels and cook them up for dinner. Mussels with bacon, onion, cider and cream, I thought. I’ve really been feeling the mussel lately… wait, I believe even I should re-think the wording of that one…
Anyway, my mouth has been yearning for a dripping hot creamy mussel… dear good lord.
Seriously, I really shouldn’t be attempting to write any kind of story to goes with mussels for dinner. Shit, even that sounds like an all male review… I think I should just move fairly quickly to a recipe.
The thing I was going to say is that events came to pass that prevented the consumption of mussels that evening. My palate/face/head would be relegated to whatever leftovers may be hanging around in the fridge. Lucky for my face, held within the cooling grasp of the refrigerator was the remains of two cracking barbecues that were cooked on previous nights. Those leftovers consisted of smoky brisket, pork ribs, pork sausages, coleslaw, add to that a few chips that were purpose chopped and fried, and home made hot sauce and I do conclude that life does not suck.
After eating our dinner we watched a little River Cottage on the interweb, and it just happened to be a fish episode… and Hugh was cooking mussels… and those mussels were indeed cooked with bacon, spring onions, cider and cream. He was basically pointing at me and laughing in my face that I didn’t have mussels. Seriously, I’m pretty sure he gave me a little “suck shit” glance. He’s lucky I think he’s a bloody nice guy or I might have flicked him off in favour of Gray’s Anatomy, a nice hot chocolate and a couple of Iced VoVos.
Would I bollocks!
Anyway, Hugh Fearnley-Wittingstall is a nice guy and I cooked those fricking mussels for dinner tonight.
A worthy mention goes to my brother Matt, who prepared the mis en place. Matt now goes by the moniker of “Matty mis en place”.
MUSSELS with BACON, APPLE CIDER AND CREAM (serves six or more with sides)
2kg live mussels, de-bearded and scrubbed (a lot of mussels will come cleaned up and ready to go these days, which makes for a truly quick and easy dining experience… no reason why we can’t your dinner to match your performance in the bedroom now, is there?)
1 onion (whatever you have), diced
4 rashers bacon, diced
4 cloves garlic, diced
300ml apple cider… get a big bottle so there’s some left for you. Actually, just get a few now so you don’t need to drive up to the bottle shop later when you’ve decided another one or two might go well with dinner
‘A handful parsley, chopped
Pepper (you shouldn’t need salt because of the saltiness of the mussels and bacon. I hope this isn’t news to you because I have told you before. If this needs to keep happening we are not going to be able to remain friends)
Crusty baguette with aioli and green salad, to serve
• In a large pan that is clearly big enough to fit all of the mussels, you can heat some oil
• Sauté bacon onion and garlic until soft and fragrant
• Add cider and simmer for a minute or two
• Add mussels, cover and simmer for another 3-4 minutes
• Remove lid and gently stir through cream. Simmer for another 2 minutes or until all of the mussels are open (it is common for one or two, or even three or four, to hang on for a little longer than the rest. You can pry these open with a butter knife to get what’s yours)
• Season with a little pepper
• Sprinkle with parsley and a bit of pecorino if you feel the urge
• Serve with a little or a lot of other things