Cider Mussels and Soda Bread
Ben and Mike make one of easiest, yet most impressive recipes they've done — a simple to make soda bread and mussels in a creamy cider sauce, perfect for dipping. Yummy!
- 250 grams strong white flour
- 200 grams wholemeal flour
- 1 teaspoon bicarbonate of soda
- 1 teaspoon salt
- 150 milliliters natural yoghurt
- 150 milliliters milk
- 2 clove(s) garlic
- 1 shallot
- 2 slices smoky bacon
- 1 cooking apple
- 1 kilogram fresh mussels
- 300 milliliters bottle of cider
- 50 milliliters double cream
- 1 handful fresh dill
- For the mussels: 1 glug olive oil
- Preheat the oven to 200°C.
- Mix the flour and the bicarb of soda together in a bowl. Stir the yoghurt and milk into the flour to form a soft dough, adding more milk if required until it comes together. Tip the dough onto a floured surface and quickly knead into a ball.
- Lightly flour a baking tray and add the dough, flouring the top generously. Make a shallow cross in the top of the dough and bake for 45 minutes, until hollow sounding when the bottom is tapped. Leave the bread to cool on a wire rack.
- Peel the garlic and shallot, then mince the garlic and finely dice the shallot. Dice the apple into 1 centimeter cubes and cut up the bacon. Heat the oil in a large, deep saucepan and add the shallot, bacon and garlic to fry for a couple of minutes.
- Chuck the mussels in with the shallot and garlic and turn the heat up before pouring in the cider. Cover the pan with a lid and steam the mussels for 3 about minutes until they're all completely opened.
- Scoop the opened cooked mussels into a serving dish and turn up the heat on the pan. Pour in the cream and finely chop the chervil before mixing it into the sauce just before pouring over the mussels and serving the bread on the side with plenty of butter.