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
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
1. Preheat oven to 200C. Line an oven tray with baking paper.
2. To make scones, rub butter into flour and salt to form fine crumbs.
3. Add combined cider, cream and thyme. Using a knife and cutting motion, combine mixture to form a dough.
4. 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.
5. Bake for about 15 minutes or until golden and cooked through.
6. 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.
7. 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.
8. Stir in cider and simmer until reduced by half.
9. 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.