RECIPE: Good Friday Feasts! Mussels with Burrow Hill cider and bacon

RECIPE: Good Friday Feasts! Mussels with Burrow hill cider and bacon
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RECIPE: Good Friday Feasts! Mussels with Burrow hill cider and bacon

Recipe by Mark HixCourse: MainServings



Mussels are at their best during the colder months as they tend to spawn in the summer and the meat ratio to shell is small. Mussels are a great value meal and lots of fun for the kids to get involved in. I don’t think I ate a mussel until I was 16 which sounds odd being brought up on the coast but really wish I had although I did get spoilt on crab, lobster and scallops so I can’t complain I suppose. Always check the mussels are all closed when you buy them but there will always be the odd one that dies.


  • 2kg mussels, washed and the beards removed

  • 1 small onion, peeled, halved and finely chopped

  • 2 cloves of garlic, peeled and crushed or grated or a few leaves of wild garlic, shredded

  • 6 rashers of good quality rindless streaky bacon, finely chopped

  • A good knob of butter

  • 400ml cider

  • 100ml double cream (optional)

  • 2tbsp finely chopped parsley

  • Salt and freshly ground black pepper


  • In a large pot big enough to fit the mussels (you may need two, depending how many you’re feeding), gently cook the onion, garlic and bacon in the butter for 2-3 minutes to soften the onion.

  • Add the cider and simmer for a minute or so.

  • Add the mussels, cream and parsley, season and cook with a lid on for a few minutes, stirring every so often until all the mussels have opened.

  • Serve immediately in bowls with the liquor.

    Minerva Studio
    Author: Minerva Studio