Rating: 3 stars
2 Ratings
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  • 2 star values: 1
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  • 4 star values: 1
  • 5 star values: 0

Hard cider is fermented apple cider. Accompany with a loaf of crusty bread and tossed spinach salad.

Cynthia Nims
Recipe by Cooking Light November 2007

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Recipe Summary

Yield:
4 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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

Nutrition Facts

297 calories; calories from fat 28%; fat 9.3g; saturated fat 2.5g; mono fat 3g; poly fat 1.9g; protein 29.2g; carbohydrates 15.2g; fiber 0.5g; cholesterol 71mg; iron 9.6mg; sodium 885mg; calcium 75mg.
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