Melissa Veytia

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Mussels with Bacon and Cider for Two

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This recipe is ideal to have a romantic dinner between two. Once you test these mussels with bacon and citron you will fall in love.
Learn more about Melissa Veytia


2 portions
  • olive oils
  • 5 slices pork belly, smoked 1 cm thick
  • 1 kilo mussel
  • 1 clove garlic, finely chopped
  • 150 milliliters cider, preferably of good quality
  • 2 tablespoons natural yogurt, without sweetener Very important!
  • 1 fist fresh tarragon, chopped
  • 1 bunch parsley, finely chopped
  • 1 ciabatta bread
  • 1/2 cloves garlic, for bread
  • extra virgin olive oils, for bread


Put the bread to toast
In a large pan add a stream of olive oil. Once it is hot add the sliced ​​bacon and cook for a few minutes until it is crispy.
Remove the bacon from the pan, reserving the fat that you released. Check all the mussels, they must be closed. If they are not, give them a little blow, if they do not close then they are not good to eat.
Add the mussels in the hot pan with the garlic and citron and another drizzle of olive oil.
Cover with the lid and let it cook for 3-4 minutes or until the mussels have opened and are soft and juicy.
When the mussels have been opened, pass them to a platter, leaving all the juices in the pan. If any mussels did not open, throw them away. Put your toasted bread on the edge of the platter.
Stir the yoghurt in the pan and let it boil for a few minutes. Add all the herbs and a little bacon, add salt and pepper. Stir a little
Pour the sauce over the mussels and add the rest of the herbs and the bacon. Enjoy!

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
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