1kg South coast Mussels, Cleaned and debeard
2 shallots finely diced
5 garlic cloves chopped
6 slices smoked streaky bacon (cut into 2cm strips)
3 sprigs thyme
1.5 cups Black Fox cider
200ml double cream
4 Tbl sp chopped parsley
1 tsp Ground black pepper
Heat olive oil in a sauce pan that will be big enough to cook the mussels over a low heat.
Add the shallots, bacon and thyme. Cook for 5 minutes with a stir every now and again.
Add the garlic and turn up the heat, once the garlic is starting to brown throw in the mussels stir and pour in the cider. Place a lid on and cook until all the mussels are opened.
Remove the lid and add the cream and black pepper, simmer for 3 minutes.
Before serving add the parsley and divvy up into bowls.