Scrub and de-beard the mussels. Heat half
the butter in a pan, then sizzle the bacon
for 3-4 mins until starting to brown. Add
the leeks and thyme, then sweat everything
together for 4-5 mins until soft. Turn the heat
up high, add the mussels and cider or wine,
then cover and cook for 4-5 mins, shaking
the pan occasionally, until the mussels have
opened. Discard any that don’t open. Scoop
the mussels and the other bits into a dish,
then place the pan back on the heat.
Boil the juices for 1 min with the rest
of the butter, then pour over the mussels
and serve with crusty bread.