Mussels are even more amazing when you add bacon and apple cider to the mix. So the next time you are craving a seafood supper, give these mussels in cider a try!
Why we love this recipe
Mussels are one of the easiest, most delicious and least expensive form of seafood, and they are available pretty much year round at your seafood counter, so I am always up for a new mussels recipe.
Meantime, apple cider is pretty much a fall treat, and I love heating it up on the stove and having a mug of steamy cider as much as the next girl, but it’s amazing how much cider I always have left over, looking at me hopefully from my refrigerator.
The logical answer is to use it in dessert, but being a savory first person, somehow apple cider always finds its way into my main courses (hello, slow cooker apple cider pot roast!).
And then suddenly it dawned on me. I love mussels. I love apple cider. Add a little cream and brandy and pasta and BACON to the party as a dreamy, creamy sauce and OH MY GOODNESS. Mussels in cider sauce, here I come!
Ingredients you need
Ingredient additions and substitutions
- Cider: If you are making this outside of apple cider season, regular apple juice will do just fine.
- Bacon: This can be swapped out with leftover chopped ham if you prefer. Simply add in the ham when you stir in the cream and the pasta.
- Pasta: Any long pasta will work for this recipe – we love it with angel hair pasta, but spaghetti and linguine will work too.
How to make this recipe
See the recipe card for full information on ingredients and quantities.
Step 1: Place a half pound of chopped bacon in a heavy large skillet and cook until crisp. Scoop it out and drain on paper towels, leaving the drippings in the pan.
Step 2: Cook pasta according to package directions and let it drain.
Step 3: Rinse off 4 pounds of mussels, discarding any that are opened or cracked.
Step 4: Place a cup of apple cider and the mussels in the skillet with the bacon drippings. Cover, bring to a boil and cook until mussels open, about 5 minutes. Toss out any mussels that didn’t open. Transfer mussels to a large bowl and cover to keep warm.
Step 5: Add a quarter cup of brandy and a cup of heavy cream to the liquid remaining in the pan and simmer for 10 minutes. Stir in the bacon and some chopped parsley and season to taste with salt and pepper.
Step 6: Divide the cooked pasta between plates and pour some of the cider cream over each pile of pasta.
They hang out at the fresh seafood counter at your supermarket, and you are going to be AMAZED at how affordable they are. Four pounds is going to seem like a lot, but I promise it’s the right amount. Pro tip: Don’t close them up in a plastic bag – you want them to be able to stay alive (eek) until you use them. If they open up before cooking, that means they aren’t good for cooking.
You can! The sauce will have a milder (but still delicious!) taste.
Yep! It will have a little less of an apple flavor, but you’ll still taste it!
Pop it in the comments section below and I promise to answer pronto!
STILL have extra cider? (Raises hand!) Well, there’s always apple cider bundt cake, which would make the perfect dessert for this seafood supper!
Want to round out your meal?
And for dessert, we are loving that apple cider bundt cake!
Other mussels recipes we love!
Could you leave us some stars?
If you try this recipe, we would love to hear how it came out for you! I’d be super grateful if you could leave a star rating (you pick how many stars! 🌟 ) and your thoughts in the Comments section. Your thoughts and advice will help both us and your fellow readers!