Mussel pot with bacon and thyme

Name: Mussel pot with bacon and thyme
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 2 kg fresh mussels; 2 small leeks (leek); 1 small pot of lemon thyme; 1 Organic Lemon; 2 TABLESPOONS Sunflower oil; 200 g Breakfast bacon in slices; 50 g Butter; 500 ml dry cider; 7-10 Tbsp black pepper

AUTHOR
Reed Chan

DIFFICULTY
very easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

2 kg fresh mussels
2 small leeks (leek)
1 small pot of lemon thyme
1 Organic Lemon
2 TABLESPOONS Sunflower oil
200 g Breakfast bacon in slices
50 g Butter
500 ml dry cider
7-10 Tbsp black pepper

Directions

1
Clean mussels, wash them thoroughly. Throw away open and damaged mussels. Clean and wash the leeks and cut them into thin rings. Wash thyme, shake dry. Wash lemon hot, grate dry and peel peel in thin strips with a pestle ripper. Remaining lemon ande
2
Heat the oil in a wide saucepan. Fry the bacon for about 5 minutes while turning it until crispy. Add butter, leek, about half of the thyme and mussels. Add lemon zest and cider to the pot. Bring to the boil, cover and cook for about 5 minutes until the mussels open. Shake the pot occasionally
3
Remove the mussels, bacon and leek and keep warm. Sort out mussels that have not been opened. Boil down the cooking liquid briefly and pour it over the mussels. Season with pepper and sprinkle with thyme