Hayden Quinn & Dani Venn's Mussels, Potato with Pork Hock en Papillote | Our Cow

Ingredients

• 150g Our Cow bacon hock , cut into small pieces, fried crispy (or use diced bacon)
• 1 kg Mussels
• 250g Sebago Potatoes, peeled & cut into small dice
• 2 tbs salted butter
• 2 Eschallot, finely diced
• 2 cloves garlic, crushed and minced
• 3 sprigs thyme
• 1/4 cup Pinot Gris
• Sea salt and pepper to taste
• Parsley, finely chopped, to garnish