RECIPE: Cider-steamed mussels

Cider-Steamed Mussels

Prince Edward island mussels 5 lbs (or any good quality mussels)

Vegetable oil 2 Tbs

Slab bacon, diced ½ lb

Vidalia onions, thinly sliced ½ ea

Minced garlic 1 tsp

Crushed red pepper pinch

Salt to taste

Hard cider 6 oz (can substitute apple cider) butter 3 Tbs

Chopped parsley 1 bunch

Chopped thyme 1 tsp

Lemon wedges for garnish

Crusty bread, grilled bread or crostino for garnish

METHOD

• Wash and debeard (if necessary) mussels, drain
• In a large hot skillet, add oil and crisp bacon briefly. Remove bacon and reserve.
• Add onions and sauté until translucent. Add garlic and crushed red pepper and briefly sauté until aromatic.
• Add mussels all at once and toss with other ingredients. Add cider and cover. Cook about 3-4 minutes until mussels begin to open.
• Add bacon and cook another 1-2 minutes to reheat and finish cooking mussels.
• Stir in butter (mount) and finish with chopped herbs. Garnish with lemon and bread.

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