Everyday food
Don’t waste time with the washing up this February 14! Try these one-pan w
Date-night
DISHES
TTHEE
ISSUE
Top tip
✦ Serve these musse ls
steamed in cider with plenty of crusty bread to mop up the cooking juices, or Belgian style, with th in chips and mayonnaise
Bacon, Cider & Fennel Mussels
SERVES 2 PREPARATION & COOKING 15 MINUTES 1 tablespoon olive oil 1 rindless bacon slice, coarsely chopped 2 garlic cloves, thinly sliced 1 baby fennel bulb, thinly sliced, fronds reserved 1kg pot-ready mussels (see tip) ¾ cup dry cider crusty bread to serve 1. Heat oil in a large saucepan
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Woman’s Day
over medium heat. Cook bacon, garlic and fennel, stirring frequently, for 3 minutes or until browned. Add mussels and cider, then bring to the boil. Cover pan with a lid and cook, shaking the pan occasionally, for 5 minutes or until mussels start to open. Top with reserved fennel fronds and serve with bread.
