Mussels steamed with cider & bacon

Mussels are so simple to cook: try this classic, easy dish with a group of friends. The combination of shellfish, cider and bacon is a perfect match.
 
Link to full recipe (courtesy of bbcgoodfood.com)
 
You can buy live Cornish rope-grown mussels for this recipe in our Online Shop. This recipe is for four people and requires 1.5kg of mussels, so choose our 2kg bag - we'd usually recommend allowing 500g of mussels per person for a main course. If you're cooking for more people, go for our 5kg bag which will be sufficient for up to 10 people - then just scale-up the other recipe ingredients.
Cooking style
On the hob
Preparation: Easy

  • Provenance

    Our mussels are from Westcountry mussels who supply high-welfare, farmed and rope-grown in St. Austell Bay in Cornwall. These mussels are grown in the highest-grade clean ocean waters, providing the very best quality mussels available. More details

  • How to store mussels

    Live mussels (without shells removed) should be stored in open containers in the fridge, loosely covered with clean, damp paper towels or cloths to prevent them from drying out. The optimum storage temperature is 4-8°C. Temperatures of 1°C or lower (especially freezing temperatures less than 0°C) can kill shellfish.

     

    Do not store shellfish:

    In airtight containers (boxes or bags) because they need to breathe

    In water or directly on ice since the fresh water may drown them

     

    Do:

    Discard mussels, oysters, clams or any other live shellfish if their shells crack or break

    Discard any shellfish if the shells are open and do not close when you tap them - live shellfish will "clam up" if their shells are tapped

  • How to clean, prepare and cook mussels

    Link to video (courtesy of bbcgoodfood.com)