Your support helps us to tell the story
From reproductive rights to climate change to Big Tech, The Independent is on the ground when the story is developing. Whether it's investigating the financials of Elon Musk's pro-Trump PAC or producing our latest documentary, 'The A Word', which shines a light on the American women fighting for reproductive rights, we know how important it is to parse out the facts from the messaging.
At such a critical moment in US history, we need reporters on the ground. Your donation allows us to keep sending journalists to speak to both sides of the story.
The Independent is trusted by Americans across the entire political spectrum. And unlike many other quality news outlets, we choose not to lock Americans out of our reporting and analysis with paywalls. We believe quality journalism should be available to everyone, paid for by those who can afford it.
Your support makes all the difference.This is simple salad to knock up; and the bigger the mussels the better. You can use a single crisp-leaf salad such as cos hearts or little gems. Or add some tasty small leaves and herbs too.
1kg large mussels
A glass of white wine
200g smoked streaky bacon or pancetta, cut into 1cm dice
A little vegetable or corn oil for frying
4 slices of white bread, cut into 1cm cubes
60g butter
4 heads of little gems
A handful of small salad leaves and herbs
Salt and freshly ground black pepper
For the dressing
The wine from cooking the mussels
2tsp Dijon mustard
tbsp white wine or cider vinegar
2tbsp olive oil
2tbsp vegetable oil
1tbsp water
Put the mussels in a large saucepan with the wine and cook on a high heat, stirring every so often, for 3-4 minutes or until all of the mussels are just open. Drain, saving the cooking liquor. Remove the mussels from the shells and put the meat to one side. Simmer the liquor until it reduces to about half a tablespoon and put in a bowl with the mustard, vinegar, oils and water. Season and whisk together to emulsify.
Heat the vegetable oil in a frying pan and cook the bacon on a medium heat for 4-5 minutes, stirring as it's cooking until crisp, then remove with a slotted spoon on to a plate. Add the butter to the same pan and cook the bread for a few minutes, turning with a spoon until crisp, then put on kitchen paper.
To serve, toss the little gem leaves in the dressing with half of the mussels and half of the bacon, season and arrange in individual or one large bowl. Scatter the smaller leaves, the rest of the bacon and mussels and croutons on top.
Join our commenting forum
Join thought-provoking conversations, follow other Independent readers and see their replies
Comments