Cider Mussels
Ingredients
1 red onion, sliced thin
1 1/2 cups apple cider
3 pounds mussels, scrubbed and bearded. Toss out any open ones.
1/4 cup brandy
1 1/2 cups heavy cream
Fresh ground pepper
8 ounces bacon, cooked and crumbled
1/2 cup minced parsley
Directions
1. Place onion, cider and mussels in large pan. Cover tightly, bring to a boil and cook until mussels open, about 5 minutes.
2. Transfer mussels to a large serving dish and cover to keep warm.
3. Add brandy and cream to liquid remaining the pan, bring to boil, reduce heat and simmer for 10 minutes. Season with pepper.
4. Pour cider cream over mussels. Mix in bacon and parsley. Serve at once.
Notes
Note: I have served this with warm sliced bread to mop up the sauce (trust me, you will want to mop up the sauce). OR...you can cook up a pot of linguine and assemble as follows on individual plates: linguine, topped by mussels, topped by cider cream, topped by bacon and parsley. The cream sauce will sink down into the pasta on the bottom. If you try this version, invite me for dinner!
Recipe adapted from Cold-Weather Cooking [3]
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