Mussels In Cider With Bacon And Thyme

1. 1

   Heat the oil in a wide saucepan and fry the bacon for about 5 mins until crispy. Add the butter, leeks, half of the thyme and the mussels. Add the cider and lemon zest. Bring to a boil, cover and cook for 5 minutes, until the mussels open, shaking the pan occasionally along the way. Remove the mussels, bacon and leek and keep warm. Discard any shells that have not opened. Simmer the cooking liquid briefly and pour over the mussels. Season with black pepper and sprinkle with thyme.

* Per serving · 4 servings · Values may vary.

No additional tips available.