Creamy Mussels with Smoky Bacon and Cider

[Photo by Joe Che, Original recipe by Jaime Oliver]

Slideluck Food Ambassador Lynn Wolsted encountered this delicious recipe at Joe Che’s Chaos Mussels event in Bushwick. In a “normal” Chaos Cooking event, participants arrive with the ingredients for their intended dishes in tow, and duke it out with other groups for stove space and utensils.  What will come out of the kitchen is anyone’s guess, be it ten iterations on curry or a seemingly coordinated seven course meal.  In the interest of diversity within a culinary theme, guests at Joe’s event were divided into teams and given a different mussels recipe upon entrance.  Lynn was tasked with preparing a Mussel and Chorizo dish, but reports that even her culinary prowess was no match for this bacon infused number.


Olive oil
10 lbs mussels, debearded and scrubbed clean
5 cloves garlic, peeled and finely sliced
750 ml good-quality cider
10 tablespoons fat-free natural yogurt
5 small bunch fresh tarragon, leaves picked and roughly chopped
5 small bunch fresh flat-leaf parsley, leaves picked and roughly chopped

For The Toasts

5 loaf sgood-quality
rustic bread or ciabatta,
sliced 2cm thick
5 cloves of garlic, halved
extra virgin olive oil

Meanwhile, put a large pan on a high heat with a lug of olive oil. Cook the bacon.
Check your mussels, if any of them are open just give them a little tap and they should close; if they don’t they’re no good to eat so chuck those ones away. Add the mussels to the hot pan with the garlic, cider and a good lug of olive oil. Cover with a lid and leave to steam for 3 to 4 minutes, or until the mussels have opened and are soft, juicy and delicious. Shake the pan occasionally.

Meanwhile, rub your toasts with the cut side of a garlic clove and drizzle them lightly with extra virgin olive oil.

When all of the mussels have opened, they’re ready. Transfer them to a large platter, leaving the juices behind in the pan. If any of the mussels have remained closed, throw those away, they’re no good.

Stir the yogurt into the pan then let it come to the boil and bubble away for a couple of minutes. Add most of the herbs and a little of the bacon then have a taste and season with pepper. Pour the sauce over your mussels. Scatter over the remaining herbs and bacon then bang the platter in the middle of the table and let everyone tuck in.


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