- Check the mussels. Debeard where necessary and discard any open mussels that do not stay closed when squeezed. Store in clean water.
- Sweat the shallots and garlic. Add the bacon and cook until caramalised and slightly crispy.
- Add the cider and Essential Cuisine Signature Chicken Stock Reduction and boil for 1 minute until the liquid starts to reduce. Add the double cream. Reduced again for 2-3 minutes.
- Add the mussels and mix in. Cook until all the mussels have opened. If needed, strain and reduce the sauce to required consistency. Add the tomatoes and parsley. Check seasoning. Serve with crusty bread and butter