Mussels in cider

Scrub the mussels and remove the beards. Tap each mussel on a hard work surface; if the mussel does not close, discard it.

In a pan large enough to fit all of the mussels in an even layer, fry the pancetta until the fat has melted and the pancetta is golden-brown. Add the shallots and garlic and continue cooking for 1-2 minutes, or until softened. Add the mussels and cider, stir well and cover the pan with a tight fitting lid. Steam the mussels for 5-6 minutes, or until all of the mussels have opened. Discard any mussels that remain shut.

Stir in the parsley and transfer the mussels to a serving bowl with a slotted spoon.

Stir the crème fraîche into the mussel cooking liquid in the pan and season with black pepper. Pour the liquid over the mussels. Serve with some fresh crusty bread.