Cider-braised Mussels Recipe

Cider-Braised Mussels Directions

1. 1

   Prepare the Mussels

   Rinse the mussels under cold water, scrubbing the shells gently to remove any dirt or debris. Remove beards if present. Discard any mussels that are open and do not close when tapped.

2. 2

   Cook the Bacon

   In a large pot or Dutch oven, cook the bacon over medium heat until crispy. Once cooked, remove the bacon from the pot and place it on a paper towel to drain. Leave about 1 tablespoon of bacon fat in the pot.

3. 3

   Sauté the Peppers and Garlic

   Add the habanada peppers (sliced thin) and minced garlic to the pot with the reserved bacon fat. Sauté for about 2-3 minutes until fragrant and the peppers begin to soften.

4. 4

   Add Cider

   Pour in the dry apple cider and bring to a simmer. Scrape the bottom of the pot with a wooden spoon to deglaze and incorporate any bacon bits.

5. 5

   Cook the Mussels

   Add the cleaned mussels to the pot. Cover with a lid and cook for about 5-7 minutes, or until the mussels open up. Discard any mussels that remain closed.

6. 6

   Finish the Dish

   Stir in the butter, chopped parsley, and crumble the cooked bacon into the pot. Season with salt and black pepper to taste. Stir everything gently to combine.

7. 7

   Serve

   Ladle the mussels and broth into bowls. Serve with crusty bread for dipping, if desired.