Cheffy’s Recipes: Top 3 West Country Seafood Dishes – Part 2


Hello everyone!

A couple of weeks ago I brought you part 1 of my ‘Top 3 West Country Seafood Dishes’ and it looks like it went down a treat! How many of you caught some tasty mackerel during your caravan holidays in Cornwall and followed the recipe?

It’s now time for part 2 and this recipe is just as delizioso!


Creamy Mussels with Smoked Bacon & Cider (Serves 4)

Creamy Mussels | Top 3 West Country Seafood Dishes

Although mussels are easily accessible from local fishmongers, there’s something about getting down the beach and collecting your own. There are plenty of spots around the coast to do this with my favourite being Chapel Porth, close to our holiday parks in Cornwall.

As a general rule of thumb, only collect mussels when there is an ‘r’ in the month and always from a clean beach.

Now let's get in to it, here is my creamy mussels with smoked bacon and cider recipe, which is simple and quick to cook during your Devon, Somerset or Cornwall holidays.



2kg local uncooked mussels (cleaned and debeard)
2 x garlic cloves (peeled and crushed)
1 x whole onion (peeled and diced)
300ml quality local cider
500ml double cream
12 x streaky smoked bacon rashers (cut in to lardoons)
1 x small bunch flat leaf parsley (chopped)
2 x tsp olive oil



Heat olive oil in a large frying pan and sweat off the onions and garlic, adding the smoked bacon when things begin to caramelise

Cook for 3-4 minutes before adding the cider. Reduce by half then add the mussels.

Place a lid or another pan on top and let them steam. Just as the mussels start to open remove lid and add the double cream.

Continue to cook until the cream reduces and mussels fully open.

When you're left with a nice creamy sauce, finish by adding the chopped parsley.

Simply serve with nice crusty bread and enjoy!