MUS S E L S WI TH CIDE R , S AGE AND PANCE T TA THE KILPECK INN


Here the Kilpeck Inn’s head chef Ross Williams shares his recipe for mussels with a sage, pancetta and a cider cream sauce, a simple but delicious dish for an autumn day.


INGREDIENTS SERVES 4 (AS A STARTER – DOUBLE THE QUANTITIES FOR A MAIN COURSE)


500g mussels 300ml dry cider 300ml double cream 1 shallot, sliced 80g diced pancetta or smoked bacon A handful of sage, chopped Chopped parsley (to garnish)


Check that all the mussels are closed and discard any that are damaged, then scrub them under cold running water and remove the beards (the fibrous bristles that are attached to them) and any barnacles.


Cook the pancetta or bacon under a hot grill or in a saucepan until crispy then allow to cool on a piece of kitchen paper to soak up any excess fat.


Place the diced shallot in a large saucepan with a teaspoon of oil and cook until soft but not coloured. Add the mussels, sage, pancetta and cider, cover the pan with a tight-fitting lid and cook on a high heat for 3-4 minutes or until all the mussels have opened.


Add the cream and continue to cook, uncovered, until all the ingredients come to the boil.


Divide the mussels into four bowls and add the cider cream sauce. Garnish with chopped parsley and serve with toasted sourdough.


The Kilpeck Inn, Castle Park, Kilpeck, Hereford, HR2 9DN, T: 01981 570464 www.kilpeckinn.com


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