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Melissa

Melissa Veytia
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Recipe

Mussels with Bacon and Cider for Two

1 h
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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

Ingredients

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

    Preparation

    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.
    Calories
    909
    kcal
    45%
    Carbohydrates
    47.4
    g
    16%
    Proteins
    120
    g
    239%
    Lipids
    22.9
    g
    35%
    Fiber
    0.0
    g
    0.0%
    Sugar
    9.2
    g
    10%
    Cholesterol
    282
    mg
    94%
    Esha
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