Moules à la Bretonne
SERVES 4
100g butter 180g bacon, chopped 3 spring onions, finely chopped 1 small onion, finely chopped 1 garlic clove, finely chopped 1 bunch thyme, leaves only 1 bay leaf 1kg mussels, cleaned 200ml dry cider 200ml cream 1 bunch flat-leaf parsley, leaves finely chopped 1 crusty baguette, sliced, to serve 1 Melt the butter in a large saucepan on a medium heat. Cook the bacon, spring onion, onion, garlic, thyme and bay leaf for 5 minutes or until just soft.
2 Add the mussels, stirring to combine, and increase the heat to high. Pour in the cider, cover and cook for 3-5 minutes or until the mussels open. Discard any that do not open sufficiently. Add the cream and bring to the boil. Remove from…
