Mulled cider mussels with crispy pancetta

This recipe serves 4 as a starter but it’s easy to scale up if you’re catering for more. Swap the crusty bread for fries if you’re serving for two as a main course, if you like.

Instructions

1. Prepare the mussels by scrubbing the shells and removing the beards or any barnacles. Discard any mussels with a broken shell or those that don’t close when tapped. Keep covered with damp cloth.
2. Heat the oil in a large pan over a medium high heat and add the pancetta. Cook for a couple of minutes to render out the fat until crisp and golden. Remove with a slotted spoon, leaving behind as much of the fat and oil as possible.
3. Add the shallots and cook for a couple of minutes until soft. Add the bay leaves, garlic and ginger and stir to combine. Add the cinnamon, cloves and a couple strips of lemon zest.
4. Increase the heat to high, quickly add the mussels to the pan with the cider and cover with a tight lid. Cook for 5 minutes, shaking the pan occasionally until the mussels have opened.
5. Use a slotted spoon to remove the mussels and transfer to a warmed serving bowl or platter. Discard any mussels that have not opened.
6. Add the butter to the pan juices and cook for a minute over high heat to reduce a little. Stir in the diced apple and season with a generous pinch of Cornish Sea Salt Co Really Garlicky Salt.
7. Spoon the sauce over the mussels and serve with crusty bread and extra lemon wedges, if liked.