Mussels Cooked in Bacon, Sparkling Wine and Clotted Cream Sauce

Recipe created by Chris Mackett

“A quick, crowd pleasing, full flavoured show stopper, using the best Cornish ingredients. Our coastlines are full of incredible shellfish, with a firm favourite of mine being Mussels. Especially from the north Cornish coast and paired with Rodda’s Clotted Cream and sparkling wine from the Camel Valley Winery” – Chris Mackett 

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Ingredients

Preparation Time: Approximately 20 minutes
Cooking Time: Approximately 10 minutes
Serves: 4 people

100g diced pancetta
4 cloves of garlic, peeled and crushed
2 leeks, sliced into rings
1kg large Cornish mussels, cleaned and debearded
250ml sparkling wine
4 heaped tbsp of Roddas Clotted Cream
4 tbsp flat leaf parsley, chopped
Butter

To serve on the side
Lemon wedges and crusty bread

Method

  1. Light the BBQ with Bryant & May Extra Long Matches and leave for 20 minutes for the embers to settle. 
  2. Preheat a large cast iron pan over the heat, then add the diced pancetta and fry until they are golden and crispy; add the butter, leeks and garlic, then quickly flash fry for 20 to 30 seconds just to release the flavour. 
  3. Add the mussels and coat in the bacon and garlicky butter. Promptly pour in the sparkling wine and place on a tight-fitting lid and leave for 3 to 4 minutes to steam. 
  4. Once the mussels have opened up, (discard any that haven’t opened) stir in the clotted cream and chopped parsley, and toss. 
  5. Serve immediately alongside the lemons and crusty bread.