Woman_s Day Australia - 14 March 2016_

chunks of fish

stothepotat

sthemussels.

EVERYDAYFOOD

52 WD

✦1 tbsp olive oil

✦ 3 rashers rindless bacon,

fi nely sliced

✦ 1 bulb fennel, thinly sliced

✦ 3 eschalots, fi nely chopped

✦ 4 garlic cloves, crushed

✦ ½ bunch tarragon, chopped,

plus extra leaves to serve

✦ 2kg pot-ready mussels,

washed

✦ 2 cups apple cider

✦ ⅓ cup cream

✦ crusty bread, to serve

1 In a large saucepan, heat oil

on medium. Saute bacon 5-6

minutes, until crisp. Add fennel,

eschalot, garlic and tarragon

and cook 3 minutes until onion

has softened.

2 Increase heat to high. Add

mussels and cider to pan. Bring

to the boil and cook, covered,

5-6 minutes until all shells have

opened (discard any mussels

with unopened shells).

3 Remove pan from heat. Stir

incream. Season. Serve mussels

and cooking liquid with extra

tarragon and crusty bread.

MUSSELS WITH BACON, CIDER & CREAM

SERVES 4 PREP 10 MINS COOK 20 MINS PER SERVE 3783kJ COST $$$

Pictures: Rob Shaw/bauersyndic

ation.com.au. Styling: Jane Co

llins. Preparation: Wendy Quisumbing.