… Jamie Oliver style.
When we saw Jamie cooking this recipe on TV, we knew we had to give it a go! These mussels are juicy, soft and so delicious and so easy to make. A perfect Saturday lunch with a bunch of friends or family in between eating all this Easter lamb. Happy Easter lovely readers xx
* Place the bread into a hot oven that has rubbed garlic on it and a drizzle of olive oil
Add a generous amount of olive oil on a large pan on a high heat. Add the sliced bacon and cook until crispy. Remove the bacon out of the pan, leaving the juices behind.
Time for the mussels. Remove the beard and throw away any bad ones (check to see 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). Add the mussels to the hot pan with the garlic, cider and more olive oil. Close the lid and leave to steam for about 3 minutes until they have opened. Shake the pan occasionally.
Next transfer the mussels to a large platter, leaving the juices behind in the pan. If any of the mussels have remained closed, throw those away. Now add in the crème fraîche and let it come to the boil and bubble away for a couple of minutes. Add the herbs and a little of the bacon and white pepper. Pour the sauce over your mussels and sprinkle the remaining herbs and bacon. Lay your toasts around the edge of the platter.