Mussels in Cider & Bacon

6 rashers bacon, chopped
½ tsp SIDS CRAZY LEMON
2 shallots, fine sliced
Small bunch thyme, leaves stripped
1½ kg NZ Green Lipped Mussels, dressed
150 ml white wine
2 tbsp crème fraîche

Raw mussels MUST be alive when you cook them, so careful preparation is key. Wash them under cold running water until it runs clear and scrub if necessary. Pull the ‘beard’ away from each individual mussel - this is the 'byssus thread', a protein the mussel ‘spins’ so it can attach itself to rock or rope. Drain and then check. If the shell is tightly shut, this is a good indication that it’s alive. If the mussel is open, tap it sharply for a few seconds - if it is alive, it will close. Discard any that appear to be dead as they can decompose very rapidly and eating one that you aren’t sure of is not worth the risk. Don’t check them too far in advance. Cook within a few minutes to be on the safe side.
In a pan large enough to easily fit the mussels, fry the bacon for 4 minutes, turning occasionally until it starts becoming crisp. Throw in the shallots, SIDS CRAZY LEMON and thyme leaves, then cook for 1 minute until softened. Increase the heat up to maximum and add the mussels to the pan, then pour over the white wine. Place the lid on the pan, give it a good shake, then cook the mussels for 5-7 mins, shaking the pan occasionally, until all the mussels have opened. Open any that haven’t.
Use a slotted spoon to scoop the mussels into bowls and place the pan back on the heat. Remove shells if required. Bring the juices to the boil and stir in the crème fraîche. Pour the sauce over the mussels. Serve with hunks of crusty bread for mopping up the sauce.