Mussels are even more amazing when you add apple cider to the mix. So the next time you are craving a seafood supper, give these cider mussels a try!
- 1 1/2 cups apple cider
- 3 pounds mussels, scrubbed. 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
- Place cider and mussels in large pan. Cover tightly, bring to a boil and cook until mussels open, about 5 minutes. Toss out any that didn’t open.
- Transfer mussels to a large serving dish and cover to keep warm.
- Add brandy and cream to liquid remaining the pan and simmer for 10 minutes. Season with pepper.
- Pour cider cream over mussels. Mix in bacon and parsley. Serve at once.
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!