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Creamy organic mussels with smoked bacon and cider

Creamy organic mussels with smoked bacon and cider
You may have noticed we've expanded our fresh fish range to include a selection of shellfish and seafood. The organic mussels are a particular favourite here at Watts HQ so we thought we'd share this simple recipe using them, served with Hepburns smoked bacon, Chapeldown cider, Shallots and a splash of Longley Farm organic double cream. Do tag us on social media if you recreate it at home!
  • 1kg organic mussels
  • 1 clove of garlic, peeled and finely sliced
  • 150ml good-quality cider
  • 3 banana shallots finely sliced
  • 2 tablespoons double cream
  • Olive oil


  • Put a large pan on a high heat with a lug of olive oil and add the sliced bacon, cook for a couple of minutes until it starts to colour, then add the sliced shallots and garlic and cook for another couple of minutes.
  • Add the mussels to the pan with the cider and another lug of olive oil.
  • Cover with a lid and leave to steam for 3 to 4 minutes, or until the mussels have opened. Shake the pan occasionally.
  • When all of the mussels have opened transfer them to a large bowl or platter, leaving the juices in the pan.
  • Heat the juices until bubbling and then stir through the cream and then pour over the mussels.
  • Serve with crusty bread to dip

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