Bacon, cider and fennel mussels

Name: Bacon, cider and fennel mussels
Cook time: 15 min
Total time: 15 min
Ingredients: 1 tablespoon olive oil; 1 rindless bacon slice (80g), chopped coarsely; 2 clove garlic, sliced thinly; 1 baby fennel bulb (130g), sliced thinly, fronds reserved; 1 kilogram pot-ready mussels; 3/4 cup (180ml) dry cider; crusty bread, to serve

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Cook Time: 15 minutes

Total: 15 minutes

Servings: 2

Ingredients

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1 tablespoon olive oil1 rindless bacon slice (80 grams), chopped coarsely2 clove garlic, sliced thinly1 baby fennel bulb (130 grams), sliced thinly, fronds reserved1 kilogram pot-ready mussels3/4 cup (180 milliliters) dry cidercrusty bread, to serve

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Instructions

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Heat oil in a large saucepan over medium heat. Cook bacon, garlic and fennel, stirring frequently, for 3 minutes or until browned. Add mussels and cider, bring to the boil. Cover pan with a lid, cook, shaking the pan occasionally, for 5 minutes or until mussels start to open. Top with reserved fennel fronds, and serve with bread.