315. CIDER-STEAMED MUSSELS with CRISPY BACON

makes 4 servings


1 large red onion, thinly sliced
1½ cups apple cider
3 lb. fresh mussels, scrubbed and bearded (see NOTE)
¼ cup Calvados or brandy
1½ cups heavy or whipping cream
freshly ground black pepper to taste
8 oz. sliced bacon, cooked crisp, drained, and crumbled
½ cup minced fresh parsley

NOTE: Do not beard the mussels in advance or they will spoil.

Place the onion, cider, and mussels in a large pot with a tight-fitting lid. Cover, bring to a boil, and cook until the mussels open, 5 to 7 minutes. Transfer the mussels with a slotted spoon to a warmed serving dish, discarding any unopened ones. Cover the dish with a warm moistened kitchen towel to help retain the heat.

Add the Calvados and cream to the liquid remaining in the pot. Bring to a boil and continue boiling until the liquid is reduced by half, about 10 minutes. Season with pepper. Pour the cider cream over the mussels and mix in the bacon and parsley. Scoop the mussels into individual serving bowls and serve at once.


courtesy of: Cold Weather Cooking, by Sarah Leah Chase. New York: Workman Publishing, 1990, pp. 318-319