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RECIPES

Conwy Mussels in Cider

Ingredients

  • 2kg Conwy Mussels
  • 200g streaky smoked bacon chopped
  • 1 medium onion finely chopped
  • 1 clove of garlic crushed
  • 0.5 litres of your favourite cider
  • 1 tbsp flat leaf parsley chopped
  • 2 tbsp crème fraiche
  • Black pepper to taste

Method

  1. Scrub the mussels and remove the beards. Tap each mussel on a hard work surface; if the mussel does not close, discard it. 
  2. In a pan large enough to fit all of the mussels in an even layer, fry the bacon until the fat has melted and the bacon is golden-brown. Add the onions and garlic and continue cooking for 1-2 minutes, or until softened. Add the mussels and cider, stir well and cover the pan with a tight fitting lid. Steam the mussels for 5-6 minutes, or until all of the mussels have opened. Discard any mussels that remain shut. 
  3. Stir in the parsley and transfer the mussels to a serving bowl with a slotted spoon. 
  4. Stir the crème fraîche into the mussel cooking liquid in the pan and season with black pepper. Pour the liquid over the mussels. Serve with some fresh crusty bread.