Today's recipe calls for steaming a pot of mussels on the stovetop but giving them lots of added depth of flavor by crisping up a little bacon first and then steaming the mussels with apple cider, Dijon mustard, fresh thyme and heavy cream, finishing with some optional chopped green onions and serving it with toasted country bread to soak up the broth.
2 pounds mussels
4-5 rough chopped slices of bacon
1 cup apple cider
1/2 cup heavy cream
2 teaspoons Dijon mustard
1 tablespoon fresh chopped thyme
chopped green onions (optional)
toasted country bread (optional)
You'll need to give the mussels a good rinse under cold water and pull off any "beards" that are attached to the shell and also discard any mussels that are open and remain open as you're rinsing them.
For two pounds of mussels, crisp up four to five rough chopped slices of bacon in a heavy bottomed deep pot that's large enough to eventually hold the mussels.
Take the bacon out of the pan once it's nice and crisp and drain it on paper towels.
Pour off as much of the rendered bacon fat as you can and put the pan back on the stove, and add 1 cup apple cider. Turn the heat to high and let it reduce down by about half.
At that point, add 1/2 cup heavy cream, 2 teaspoons Dijon mustard and 1 tablespoon fresh chopped thyme, and let that cook along for a minute or two.
Then, add the 2 pounds of mussels and put a lid on top.
The mussels will only take four minutes to steam open, and then serve them up in large, shallow bowls alongside the toasted bread, and finish with a sprinkling of the crispy bacon and some optional sliced green onion.