1. Add the butter to a gourmet oven dish or large saucepan and heat over medium-high heat, induction setting 7. Add the bacon and shallots and fry for 4 minutes, or until lightly browned.
2. Turn up the heat to induction setting 8. Add the cider and bring to the boil.
3. Once boiling, add the mussels and cover with the lid. Cook for 4-5 minutes, or until the mussels have just opened, shaking the pan every now and then.
4. Lift the mussels out of the cooking liquid with a slotted spoon and place into a large, warmed bowl. Boil the liquid remaining in the pan for 2-3 minutes.
5. Stir in the crème fraiche and stir to allow to emulsify. Add the lemon juice and black pepper, taste and add more salt if required.
6. Spoon the reduced liquid over the mussels, but leave the last few spoonfuls, as there may be some grit from the mussels.
7. Scatter over the herbs and serve immediately with grilled bread.

1. Preheat the griddle plate on medium-high heat, induction setting 6.
2. Very lightly brush the bread with olive oil and place on the griddle plate. When grilled enough, flip and grill the other side.

• Discard any mussels that are open before cooking, broken or chipped.
• The mussel’s beard can be loosened by soaking the mussels for 20 minutes in water.
• Crème fraiche can be made in our steam ovens, the recipe for this can be found on our website.