MUSSELS WITH BACON, CIDER AND HERBS
INGREDIENTS
Cooking programme Induction
1 kg fresh mussels, beards removed 50 g butter 40 g shallot, finely sliced 100 g bacon, cut into lardons 150 ml dry cider 2 tbsp crème fraiche 1 lemon, juice Salt flakes and cracked black pepper, to taste 2 cups picked and washed fine herbs (chervil, parsley, chives and tarragon)
Miele accessories Griddle plate
Serves 4
Preparation time 30 minutes
Cooking time 10 minutes
To serve Sliced sourdough bread
METHOD
1. In a wok or large saucepan add butter and heat on medium-high heat, induction setting 7. Add bacon and shallots and fry for 4 minutes, or until lightly browned. 2. Turn up the heat to induction setting 8. Add the cider and bring to the boil. 3. Once boiling, add the mussels and cover with a lid. Cook for 4-5 minutes, or until the mussels have just opened, shaking the pan every now and then. 3. Lift the mussels out of the cooking liquid with a slotted spoon and place into a large warmed bowl. Boil the liquid remaining in the pan for 2-3 minutes. 4. Stir in the crème fraiche and allow to emulsify. Add the lemon juice and black pepper, taste and add more salt if required. 5. Spoon the reduced liquid over the mussels, but leave the last few spoonfuls, as there may be some grit from the mussels. 6. Scatter over the herbs and serve immediately with grilled bread. Grilled bread 1. Preheat the Miele griddle plate on medium-high heat, induction setting 6. 2. Very lightly brush the bread with olive oil and place on the griddle plate. When grilled enough, flip and grill the other side.
HINTS AND TIPS • Bacon can be substituted with speck or pancetta for a more pronounced flavour.
CHRISTMAS LEFTOVER SOLUTIONS Leftover mussels can be used to make mussel fritters using the recipe below developed by our Culinary experts.
Mussel fritters with fennel and smoked mayonnaise Click on the recipe name above to see the full instructions.
For this recipe and more, visit mieleexperience.com.au or mieleexperience.co.nz
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