Morston mussels with leeks, smoky bacon and Aspall Cyder, by Madalene Bonvini-Hamel

ingredients
500g Morston mussels, cleaned
5ml olive oil
½ leek, washed and sliced
1 clove of garlic, crushed
1 small banana shallot, finely diced
1 bay leaf
80g smoked bacon, cut into small pieces
200ml Aspall Cyder
80ml double cream
Fresh horseradish
Handful of chopped parsley and chives
Maldon sea salt and freshly cracked black pepper

Method
Thoroughly wash the mussels, remove the beards and discard any that are heavy, broken or that remain open when tapped.

Heat the oil in a large pan and fry the onion, bacon and leek with the bay leaf and garlic. Add the cider to the pan and bring it to a gentle boil. Add the mussels, cover the pan tightly with a lid and steam for 2 minutes, or until the mussel shells start to open. Add the cream, bring to the boil and remove from the heat. (Discard any mussels with shells that remain closed.)

When ready, toss in the chopped herbs; serve in a bowl and grate over fresh horseradish to taste. Serve with plenty of fresh bread.