- Preparation time:
- 30 minutes
- Cooking time:
- 30 minutes
- Fresh parsley, to garnish
- 50g butter, chopped
- 300g self-raising flour
- ¼ tsp salt
- 80ml dry apple cider
- 125ml pouring cream
- 1 tbs fresh thyme leaves, chopped
- 25g butter
- 1 fresh bay leaf
- 250g speck, cut into 1cm pieces
- 3 eschallots, thinly sliced
- 1 long red chilli, thinly sliced
- 3 cloves garlic, sliced
- ½ bunch fresh thyme, leaves picked
- 300ml dry cider
- 2kg black mussels, cleaned and debearded
- 200ml pure cream
- 1 cup parsley chopped flat-leaf parsley
- Preheat oven to 200C. Line an oven tray with baking paper.
- To make scones, rub butter into flour and salt to form fine crumbs.
- Add combined cider, cream and thyme. Using a knife and cutting motion, combine mixture to form a dough.
- Bring the dough together with your hands and turn out onto a floured bench. Lightly press out until 2cm thick. Cut out 6cm rounds and place on prepared tray.
- Bake for about 15 minutes or until golden and cooked through.
- To cook mussels, melt butter in a large heavy-based saucepan over medium heat. Add bay leaf and cook for 1 minute to infuse butter.
- Add speck and cook, stirring, for 2 minutes or until the edges start to caramelise. Stir in eschallots, chilli, garlic and thyme. Cook until soft.
- Stir in cider and simmer until reduced by half.
- Increase heat to high and add mussels. Cook, covered, until mussels open, shaking pan occasionally. Add cream and swirl pan to combine. Stir in parsley.
- 10. Divide mussels and sauce among serving bowls. Garnish with parsley. Serve with scones.
These scones would also be delicious served with a cheeseboard or filled with ham and added to a lunchbox.
This recipe has not been tested.