1. Thoroughly wash the mussels, remove the beards and discard any that are heavy, broken or that remain open when tapped.
2. Heat the oil in a large pan and fry the onion, bacon and leek with the bay leaf and garlic.
3. Add the cider to the pan and bring it to a gentle boil.
4. Add the mussels, cover the pan tightly with lid and steam for 2 minutes, or until the mussel shells start to open
5. Add the cream, bring to the boil and remove from the heat
6. Remove any unopened shells, toss in the chopped herbs and serve in a bow.
1. Spoon the butter into a small bowl
2. Place some of the garlic cloves into the crusher, squeeze the handle tightly down and scrape off the crushed garlic into the bowl
3. Continue this process until all the garlic has been crushed.
4. Add the parsley
5. Season with salt and pepper and mix well
6. Spread onto the bread and either grill or oven bake