We always knew these would be a real hit. A generous bowl of supremely fresh, succulent Scottish Mussels, with the tasty bacon, leek & Bottle Kicking cider cooking juices poured all over them, yum.
We use the gorgeous Scrambler cider from our neighbours; The Bottle Kicking Cider Company over in Hallaton. It's made using the best West Country cider apples together with locally grown, Leicestershire apples, producing a real crisp, fresh taste.
Order a nice helping of the wonderful Hambleton breads to soak up the cooking juices, or a portion of crispy Lighthouse chips, and you've got perfection.
Lino has scribbled down his recipe so that you can try these at home.
Serves 2 as a main, or 4 for starters
1 kilo of fresh mussels in their shells
1 large leek, finely sliced
200 ml of Bottle Kicking Cider
200 ml of double cream
100 gr of smoked streaky bacon, cut into strips, (lardon)
splash of Olive oil
Clean the mussels by removing the beard from the shell and wash them in water and drain.
Heat up the oil in a large pan, and fry the leeks and bacon.
Once browned and cooking add the mussels, cider and cream and cover with a lid and bring to the boil once the mussel shells are open they are ready to serve, sprinkle some chopped parsley and season to taste.
if you like the sauce to be a little more dense, strain the mussels, and reduce the sauce to your preference.
Serve with lots of bread or Chips!