We have a very close working relationship with the chefs at Uluru Bar & Grill and Head Chef Mark McGonigle has come up with this corker of a recipe.
It’s quite simply delicious and we aren’t just saying that because he uses Mac Ivors Cider Co’s Medium Dry Cider.
Ok – maybe we are a little bit. But, as part of last week’s Armagh Food and Cider Festival, the chefs at Uluru Bar & Grill in Armagh were serving ‘Armagh Cider Mussels’.
We liked it so we are sharing it with you. Why not try this recipe at home yourself. If you do – send us your pictures on Facebook.
Armagh Cider Mussels
1kg Local Mussels
1 bottle Mac Ivors Medium Dry Cider
250ml double cream
200g Smoked Bacon
3tbsp rapeseed oil
Place a pot (which has a lid) on a medium heat.
Dice the smoked bacon into small strips.
Slice the scallions into bitesize pieces.
Place the rapeseed oil in the pot and add the bacon.
Gently fry the bacon until it colours slightly and releases the flavour.
Add the bottle of Mac Ivors Cider and reduce down by half.
Season the cooking liquor with sea salt and black pepper and turn it up to high heat.
Once reduced add the mussels and place the lid on top.
The mussels will steam and the flavour of the bacon and cider will make them taste amazing.
When the Mussels are all cooked add the cream and scallions for crunch.
Serve in a big bowl with some toasted bread for the juices.
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