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Mussels on grilled sourdough with smoked bacon
- Prep time:
- 20 mins
- Cook time:
- 20 mins
- Serves:
- 4
Steven Terry takes a classic moules mariniere recipe and turns it into a stylish dinner party starter
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Ingredients
- 1.6 kg live Mussels, cleaned, debearded
- 200ml White wine
- drizzle Olive oil
- 8 slices dry cured smoked Bacon, cut into lardoons
- 3 Shallots, finely chopped
- 1 small Carrot, peeled, finely chopped
- 1 stick Celery, finely sliced
- 2 cloves Garlic, chopped
- 1 small bunch flat leaf Parsley
- 50ml double cream
- 4 slices sourdough bread, toasted
- drizzle extra virgin Olive oil
- 1 large handful Watercress
Method
1. Heat a large pan and add the mussels and white wine. Cover with a lid and cook for 2-3 minutes, or until the mussels have opened. Discard any that have not opened.2. Strain the mussels through a sieve, reserving the cooking liquid. Pass the cooking liquid through a fine sieve lined with a muslin cloth to remove any grit, then reserve.
3. Pick the mussels from their shells and set aside in a bowl.
4. Heat a drizzle of olive oil in the same pan and fry the bacon for 2-3 minutes, or until crisp. Add the shallots, carrot, celery and garlic and fry for 3-4 minutes, or until softened but not coloured.
5. Stir in the parsley, followed by the reserved mussel cooking liquid. Bring to the boil, then reduce to a simmer and stir in the double cream. Warm through for 1-2 minutes, then stir in the cooked mussels and cook for a further minute.
6. To serve, spoon the mussels and sauce over the toasted sourdough. Drizzle with extra virgin olive oil and garnish with the watercress.
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Latest Comment
View all comments (4)Really easy and tasty recipe!
great recipe this too!!!
chill out Lilly... your comment shows the uppity and overly sensitive attitudes harbored by many vegetarians. There is a fine selection of Vegetarian options in restaurants! No fish or cheese?? thats vegan
I just wanted to say how dare Stephen Terry say vegetarian food is just food without either meat or fish!! If it were that simple how come the choice in the country's eateries is still so dire? It's not just food without meat or fish, it needs thought and intelligence to make sure the cheese/sauces/condiments etc are vegetarian too. He has just prooved the biggest mistake that still occurs; being a vegetarian means NO animal derived products . The amount of establishments that label food as vegetarian yet put Parmesan in it or other animal rennet cheese or sauces made with anchovies. It just shows there is still a lot of ignorance prevailing because chefs have this nonchalent, know it all attitude.