World Cuisine

Creamy Mussels with Pancetta

cook 20 mins
  • 4 slices of crusty Italian bread
  • 3 garlic cloves, 1 whole, 2 crushed
  • 2 tablespoons olive oil
  • 200 g (7 oz) pancetta, diced
  • 1.5 kg (3 lb) mussels, cleaned
  • 200 ml (7 fl oz) cider
  • 3 tablespoons crème fraîche
  • 1 tablespoon chopped tarragon
  • 1 tablespoon chopped parsley
  • Toast the slices of bread on both sides, then rub each slice with the whole garlic clove and place in a warmed shallow bowl.
  • Heat the olive oil in a large saucepan and fry the pancetta for 2–3 minutes, until crisp. Remove from the pan with a slotted spoon.
  • Add the mussels to the pan with the crushed garlic and cider. Cover and leave to steam for 3–4 minutes, or until the mussels have opened. Discard any that do not open.
  • Remove the mussels with a slotted spoon and place in the warm bowls over the toast.
  • Add the crème fraîche to the mussel juices and boil for 1–2 minutes. Add the herbs and the pancetta and warm through before pouring over the mussels and serving.
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