Cider Mussels with Bacon, Apple, and Thyme
Cook Time
30 minutes
Yield
2
RECIPE Ingredients
- 4 strips thick-cut bacon, cut into lardons
- 2 medium shallots, peeled and thinly sliced
- 1 medium honey crisp apple, cored and diced
- 2 teaspoons fresh thyme leaves
- Freshly ground black pepper
- ½ cup hard apple cider, at room temp
- 1 lb Prince Edward Island mussels, cleaned
- ¼ cup heavy cream, at room temp
- ¼ cup chopped fresh parsley leaves
- Crusty bread, for serving
Price
$31.99
- Heritage-breed hogs raised humanely on small farms
- No antibiotics, no growth hormones
- No animal by-products
- Air-chilled pork (retains less water weight)
- No artificial preservatives, nitrates or nitrites added
- Rubbed with salt and sugar
- Naturally smoked over applewood chips
- Gluten free
- Product of USA
- For best taste, use within 3-5 days of receipt and/or by the expiration date on the package
- Subscription Eligible
*USDA regulations prohibit the use of hormones in pork.
Price
$8.00
- 1 lb. Fresh Prince Edward Island Mussels
- Ready to Prepare & Serve, 23-29 per pound
- Preparation and cooking guide
- Delivered in a Lobster Gram insulated cooler
- Shipped via overnight air
- Guaranteed to arrive alive
Recipe notes
Combine the brininess of Prince Edward Island mussels with the sweet flavors of fall in this easy recipe. Steamed in hard cider with apples and finished with crumbled bacon and a dash of cream, this recipe is great any time of the year.
RECIPE Preparation
- Crisp the bacon in a Dutch oven over medium heat. Remove it from the pot with a slotted spoon and set aside.
- Increase heat to medium-high and add shallots, apple, and thyme to the bacon fat; sauté until shallots are translucent, about 3-4 minutes. Season with a few grinds of pepper.
- Carefully stir in cider; bring to a simmer. Add mussels, stirring to combine, then raise heat to high; cover and cook for 3 minutes. Remove the lid, give the mussels a stir, then replace the lid and continue cooking until all mussels have opened, 5-8 minutes.
- Add heavy cream and parsley, stirring to coat. Remove to two bowls, equally dividing mussels and broth. Garnish with reserved bacon. Serve with plenty of crusty bread for dipping.
