Mussels can be an intimidating ingredient to cook with but they're so simple. The cheesy croûtes are really delicious - you could even make them as a snack on their own!
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Yields:
4
Prep Time:
30 mins
Cook Time:
35 mins
Total Time:
1 hr 5 mins
Ingredients
50 g butter
150 g bacon lardons
4 onions, sliced
2 tsp. fresh thyme
1 kilos mussels, cleaned, beards removed and any open or broken shells discarded
400 ml cider
50 g Gruyère, grated
4 chunky slices sourdough baguette
Directions
Step 1Heat the butter in a large pan until foaming. Add the bacon lardons and fry for 3-4min, until starting to crisp. Remove with a slotted spoon.
Step 2Add the onions to the pan and cook over a low heat for about 20min, stirring frequently, until very soft and starting to caramelise. Return the bacon to the pan with the thyme and continue to cook for 1-2min.
Step 3Preheat the grill to medium. Add the mussels to the pan, immediately followed by the cider. Cover the pan and leave to cook for 4-5min.
Step 4Meanwhile, divide the grated Gruyère between the sourdough slices and grill until the cheese is bubbling and golden.
Step 5Divide the mussels between four bowls, spooning over the onions and bacon. Serve with the cheesy toasts for dipping.
GH TIP: If you don’t have any cider, you can sub in400ml of dry white wine instead.
Per serving:
Calories: 535
Protein: 33g
Fat: 25g
Saturates: 12g
Carbs: 35g
Sugars: 13g
Fibre: 4g
Become the host with the most with these breezy recipes
The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
