This is the perfect dish to make on a portable grill on the beach, seasoned with the ozone smell of the sea. Or if the British weather isn’t playing ball, it’s just as delicious, cooked at home on the hob!
Ingredients
- 1kg live mussels, scrubbed and debearded
- Knob of butter
- 6 thick rashers of smoky bacon lardons
- 1 leek, finely chopped
- 175ml cider
- 70ml double cream
- Parsley, chopped – or samphire if you can get it
Method
Bring your BBQ up to searing temperature and use your grates on the lowest rung so it’ll support a large pot.
Place a large cast iron dutch oven onto the grates so it gets fiercely hot. At this point, throw the butter in, followed by the bacon. Cook until browned, then add the leek. Cook out while stirring until it softens, then add the mussels and cider. Cover with a lid and cook for approximately 5 minutes, shaking them up from time to time.
When the mussels have just steamed open, showing off their plump meat, pour in the cream and you’re good to go. Discard any mussels that haven’t opened. Spoon the mussels into bowls, garnish with parsley or samphire and season well. Pour the creamy sauce over the mussels. Serve with crusty bread or fries.
