Mussels with Pancetta, Cider, Leeks and Garlicky Bread

I don’t think I’m any happier then when I’m eating a steaming bowl of the freshest mussels with some toasted garlicky bread to dunk into the delicious sauce. Accompanied by a chilled glass of wine this is one of my all time favourite meals. Mussels are also super easy to prepare but feel special and such a treat when you’re having them. Follow my recipe for your own slice of mussel heaven.

Serves 2
1. Firstly give your mussels a good scrub under cold water and remove any beards.
2. Next fry 130g pancetta until golden. Add a knob of butter with a few finely chopped shallots and a chopped leek. Once caramelised add three crushed cloves of garlic and the leaves from a bunch of fresh thyme. Fry for a couple minutes and then add 250ml of dry cider, 2 tsp wholegrain mustard and reduce until almost no liquid remains.
3. Add the mussels to the pan and put the lid on so they can steam and release all their lovely juices into the sauce. After 3-4 minutes once all the mussels are open, add 150ml double cream, plenty of freshly chopped parsley, the juice of a lemon, a good sprinkling of sea salt flakes and lots of freshly cracked pepper.
4. Toast your bread in a griddle pan drizzled with extra virgin olive oil and rub a sliced garlic clove over the bread.
5. Serve in big bowls and get stuck in.