Steamed Mussels Recipe

Inspect and clean mussels

Rinse mussels under cold water, discard any with broken shells or that do not close when tapped. Remove beards by pulling toward the hinge. Place cleaned mussels in the refrigerator until ready to cook.

Pat diced bacon dry with paper towel if very wet. In a large, heavy-bottomed pot or deep skillet with a tight-fitting lid, render the bacon over medium heat until golden and crisp, about 6–8 minutes. Use a slotted spoon to transfer bacon to a bowl, leaving the bacon fat in the pot.

Add the butter to the bacon fat. When melted, add the chopped shallots and sliced garlic to the pot and sweat over medium heat until translucent and fragrant, about 2–3 minutes, stirring so garlic does not brown.

Pour in the Potter's cider to deglaze the pot, scraping up any browned bits from the bottom. Increase heat to medium-high and simmer the cider for 2 minutes to reduce slightly and cook off some alcohol.

Add the chicken or vegetable stock, thyme sprigs, bay leaf, cracked black pepper, and sea salt. Bring the broth to a gentle simmer, taste and adjust seasoning as needed (keep in mind the bacon adds salt).

Add the cleaned mussels to the pot in an even layer. Cover with the lid and steam over medium-high heat until most mussels have opened, about 5–7 minutes. Shake the pot once or twice during cooking to redistribute mussels for even cooking.

Using tongs or a slotted spoon, transfer opened mussels to a large serving bowl, discarding any mussels that remain tightly closed after cooking.

Return the pot with the cooking liquid to the stovetop and simmer uncovered over medium heat for 2–3 minutes to concentrate flavors if the broth seems thin. Remove and discard thyme sprigs and bay leaf.

Stir the reserved crisp bacon back into the broth and whisk in the lemon juice. Taste and adjust seasoning with salt and pepper or a touch more lemon if desired.

Pour the hot broth over the mussels in the serving bowl so they sit in the cider-bacon broth.

Scatter chopped parsley over the mussels and sprinkle red pepper flakes if using. Offer extra lemon wedges on the side.

Preheat a grill pan or outdoor grill to medium-high. Brush both sides of each bread slice lightly with olive oil.

Grill bread slices until charred grill marks appear and bread is warmed through, about 1–2 minutes per side. Remove from heat and rub one side of each slice with the cut garlic clove while still warm to impart subtle garlic flavor.

Serve grilled bread alongside the mussels to soak up the cider broth.