We really liked this - I used a dry hard cider rather than a sweet one. The bites where a bit of bacon got in with the mussels were phenomenal.
Cider-Braised Mussels with Bacon
Hard cider is fermented apple cider. Accompany with a loaf of crusty bread and tossed spinach salad.
Yield: 4 servings
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Amount per serving
- Calories: 297
- Calories from fat: 28%
- Fat: 9.3g
- Saturated fat: 2.5g
- Monounsaturated fat: 3g
- Polyunsaturated fat: 1.9g
- Protein: 29.2g
- Carbohydrate: 15.2g
- Fiber: 0.5g
- Cholesterol: 71mg
- Iron: 9.6mg
- Sodium: 885mg
- Calcium: 75mg
- 3 bacon slices, cut into 1/2-inch pieces
- 2 cups thinly sliced leek (about 1 large)
- 1/4 teaspoon kosher salt
- 1/8 teaspoon freshly ground black pepper
- 2 pounds medium mussels, scrubbed and debearded
- 1 (12-ounce) bottle hard apple cider
- 2 tablespoons chopped fresh flat-leaf parsley
- Cook bacon in a Dutch oven over medium-high heat until crisp. Remove bacon from pan, reserving 2 teaspoons drippings in pan. Crumble bacon; set aside. Add leek, salt, and pepper to pan; sauté 3 minutes or until tender. Add bacon, mussels, and cider; bring to a boil. Cover and cook 5 minutes or until mussels open; discard any unopened shells.
- Place about 9 mussels into each of 4 shallow bowls. Ladle about 1/2 cup broth mixture into each bowl, and sprinkle each serving with 1 1/2 teaspoons chopped parsley.
- Beer note: When creating this meal, don't forget to chill the beer. Porter is a versatile style of dark beer that is less charred-tasting and lighter-bodied than most stouts. Try Sierra Nevada Porter ($8/six-pack) from California. Medium-bodied with grapefruit hop notes, it's light enough for a spinach salad, with caramel, coffee, and smoky flavors to complement the bacon and mussel broth. -Jeffery Lindenmuth
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