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Here is another Jamie Oliver special – check out the recipe here. Mussels in a rich creamy sauce sounds good. Put that together with some bacon and ciabatta, now we got amazing! Who doesn’t love a little bacon? Perfect for a starter or served as some finger food!

SERVES 2 |COOKS IN – 30 MINUTES | DIFFICULTY – SUPER EASY

Ingredients

  • 1 clove of garlic
  • ½ a bunch of fresh flat-leaf parsley
  • ½ a bunch of fresh tarragon
  • 4 rashers of smoked streaky bacon
  • olive oil
  • 1 kg mussels , scrubbed, debearded, from sustainable sources
  • 150 ml quality cider
  • 2 tablespoons fat-free natural yoghurt
  • ½-1 loaf of rustic bread or ciabatta
  • 1 clove of garlic
  • extra virgin olive oil

Method 

1. Finely slice and peel garlic. Chop up herbs. Finely slice up and chop the bacon into bits.

2. Slice the toast into large to medium slices (We want them big to soak up the amazing creamy juices). Toast on a griddle, in the past or on a hot grill.

3. Heat olive oil in a large pan on a high heat, add the bacon and cook until golden and crispy. Put the bacon to the side – leave the fatty oil for the extra flavour for the mussels and creamy sauce. 

4. Pour the mussels into the hot pan with the garlic, cider and a good amount of olive oil. Cover with a lid and leave to steam for 3 to 4 minutes, or until the mussels have opened. Shake the pan occasionally.  

5. Rub the toast with half a garlic clove for extra flavour and drizzle with olive oil and arrange around the edge of the serving platter.

6. Transfer the mussels to the platter, leaving the juices behind in the pan. If any of the mussels remain closed, throw them away

7. Pour and stir the yoghurt into the pan, bring to the boil and leave to bubble away for 2 to 3 minutes. Add most of the herbs and some of the bacon, then have a taste and season with black pepper.

8. Stir the pan then pour the sauce over the mussels. Add the remaining herbs and bacon, then bang the platter in the middle of the table and enjoy!

Tips

Check the mussels – if any of them are open just give them a little tap and they should close; if they don’t they’re no good to eat so chuck those ones away.

Pick the first mussel out of the shell and enjoy it, then use that shell as pincers to eat the rest, chucking the empty shells into another bowl.

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