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Norfolk Mussels

Norfolk mussels are now in season (the rule of thumb is any month with an R is when they’re at their best) and we definitely indulged in a few huge pots of these blue-black shelled beauties on our recent mini staycation. Not only are mussels really tasty, they are also a great source of lean protein and full of nutrients due to being rich in minerals and vitamins.

Here is a great simple recipe that really makes Norfolk Blue mussels really sing as the star of the show.


1 ½ kg fresh mussels

Olive oil

1 shallot

1 clove of garlic 

4 rashers of smoked bacon

1 glass of good quality cider

Bunch of fresh herbs (parsley, tarragon, chives and thyme all work great)

2 tbsp of creme fraiche


  1. It is extremely important to make sure that the raw mussels are alive before you cook them. Rinse and clean the shells and discard any that are open.
  2. Cube the bacon and add to a large hot pan with a drizzle of nice olive oil and fry off for a few minutes until it is starting to crisp up.
  3. Scoop the bacon bits out and pop on a plate for later. 
  4. Add some finely chopped shallots and garlic to the bacon fat in the pan, give it a good stir and throw in the clean and checked mussels.
  5. Splash in the cider and cover the pot allowing the mussels to steam for about 4 minutes, giving the pan a good shake occasionally.
  6. The mussels are ready when the shells open. Scoop them out onto a serving plate.
  7. Add the creme fraiche and some of the bacon and fresh herbs to the mussel juice and bring to the boil to thicken slightly for a minute or two.
  8. Pour over the mussels and garnish with a scattering of herbs and bacon.
  9. Serve with thick slabs of toasted sourdough bread or golden chips (or both if you’re a dedicated carb lover like myself)


Norfolk UK staycation seaside

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