Mussels with Cider Fennel and Smoked Bacon

The sweetness of the mussels and fragrant cider sauce is balanced beautifully by the saltiness of the bacon in this dish, created for Miele by professional chef, Monica Galetti

Serves 4


3lbs mussels, cleaned

500ml dry cider

10g butter

2 shallots, finely diced

200g smoked bacon, diced

1 head of fennel, chopped

1 red chilli, chopped

2 cloves garlic, chopped

1 bay leaf

Sprig of fresh thyme

Fresh parsley, chopped

Salt and freshly ground black pepper

  1. Heat a large pan until very hot; add the mussels and then the cider. Cover the pot and cook for 2-3 minutes until the mussels have opened. Take off the heat and drain the liquid, reserving it for later.

  2. Heat a large frying pan and add the bacon, cook on medium heat until crispy and golden.

  3. Remove the bacon whilst reserving the fat and then add the butter, followed by the shallots and fennel. Sweat for a few minutes, before adding the chili, garlic, bay leaf and thyme.

  4. Once the fennel is almost cooked, add the bacon back into the pan, along with the cooking liquid from the mussels. Add the chopped parsley and the mussels back to the pan and mix everything together gently.

  5. Season with some ground pepper and salt if needed, and serve.

About the Author

Samoan-born New Zealand chef, Monica Galetti believes food is about building relationships and creating memories. With a highly impressive career in cooking including a 12-year stint at the two Michelin-starred Le Gavroche behind her, and plans to open her first solo restaurant Mere in London’s Fitzrovia in January 2017, mother of one Monica juggles a demanding work schedule with family life. For Monica, food is about building relationships, and so she chose Miele appliances for her own kitchen at home as she was impressed by the professional standard results she could achieve when entertaining family and friends.

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