Cider Mussels And Soda Bread
This is one of the easiest, yet most impressive recipes we've done @ the table. We kick off by making our own soda bread, which doesn't need any kneading or proving...so quick and easy! We move on to steam our mussels in a creamy cider sauce, perfect for dipping. Yummy!
- 250 g strong white flour
- 200 g wholemeal flour
- 1 tsp bicarbonate of soda
- 1 tsp salt
- 150 ml natural yoghurt
- 150 ml milk
- 2 clove(s) garlic
- 1 shallot
- 2 slices smoky bacon
- 1 cooking apple
- 1 kg fresh mussels
- 300 ml bottle of cider
- 50 ml double cream
- 1 handful fresh dill
For The Mussels
Preheat The Oven
Preheat the oven to 200ºC.
Make The Bread Dough
Mix the flour and the bicarb of soda together in a bowl.
Stir the yoghurt and milk into the flour to form a soft dough, adding more milk if required until it comes together.
Tip the dough onto a floured surface and quickly knead into a ball.
Bake The Bread
Lightly flour a baking tray and add the dough, flouring the top generously.
Make a shallow cross in the top of the dough and bake for 45 minutes, until hollow sounding when the bottom is tapped.
Leave the bread to cool on a wire rack.
Soften The Fruit & Veg
Peel the garlic and shallot, then mince the garlic and finely dice the shallot.
Dice the apple into 1cm cubes and cut up the bacon.
Heat the oil in a large, deep saucepan and add the shallot, bacon and garlic to fry for a couple of minutes.
Cook The Mussels
Chuck the mussels in with the shallot and garlic and turn the heat up before pouring in the cider.
Cover the pan with a lid and steam the mussels for 3 about minutes until they're all completely opened.
Serve In A Huge Pot!
Scoop the opened cooked mussels into a serving dish and turn up the heat on the pan.
Pour in the cream and finely chop the chervil before mixing it into the sauce just before pouring over the mussels and serving the bread on the side with plenty of butter.
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