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Mussels with Cider, Shallots, and Bacon

Mussels with Cider, Shallots, and Bacon

If you have a large pot and a few pounds of mussels, you can have a dinner party worthy meal on the tables in no time at all. Mussels are one of the easiest meals to prepare. All you need to do is give the mussels a quick scrub and soak, cook up a few aromatics for a broth to steam the mussels in, and five minutes cooking time. For Mussels with Cider, Shallots and Bacon, I decided to add some autumn flair but using apple cider instead of the more typical white wine as the base of the broth.

The website Serious Eats has a more detailed article on cleaning mussels if you would like a step-by-step guide. I have also included a video below. But, I promise, it is really easy and takes no time at all. Once you get the hang of it, you will be preparing mussels all the time!

While mussels and French fries (frites) are a popular combination in Belgium and France, I prefer to serve mussels with slices of nice bread. My favorites are a beautiful baguette or ciabatta. You will want to use the slices of bread to soak up the delicious broth.

So, let’s walk through the process. Heat a large pot over a medium flame and add oil olive and butter. When the oil and butter start to bubble, add the chopped bacon and cook for a few minutes.  Next you will add the shallots, garlics, and thyme and cook until they are soft. Finally, add the cider and mustard. Bring the broth to a boil before adding the cleaned mussels. The only need a few minutes to cook. Seriously easy, right?

Mussels with Cider Shallots and Bacon-2

If you would like a tasty beverage to accompany your mussels, I recommend either a crisp white wine, sparkling wine (bubbles go with everything), or a Belgian beer.  I love to serve this meal not only because it is delicious but it is a slow-paced meal which encourages conversation as you work your way through the mussels. Slow food at its best!

How to Make Mussels with Cider, Shallots, and Bacon

Mussels with Cider, Shallots, and Bacon Pin

Veggie Pot Pie

Veggie Pot Pie

Who can resist taking a fork and plunging it through a light flaky crust into a warm, flavorful gravy that is filled with vegetables? Not this girl. There is something so satisfying about assembling this Veggie Pot Pie, warming up the house with the oven while it bakes, and then hovering around the stove inhaling deeply the delicious scent while waiting for the pot pie to finish baking.

As I have mentioned before in the recipe for Tomato Galette, homemade pie crusts and I seem to be in a battle of the wills. I will cut to the chase here, I lose that battle over and over again. Because of that, I always keep a prepared pie crust from the refrigerator section in my freezer. I cannot wait for the day where I change that narrative for myself and start making pie crusts from scratch. I know that day is coming, I am just not sure when.

Veggie Pot Pie

Veggie Pot Pie is quick and easy to make. You can use any veggies that you and your family like but I typically go with onion, carrot, garlic, celery, peas, and mushrooms. If you eat meat you can add leftover rotisserie chicken from the store to the pot pie filling mixture.

A few ingredients that I like to add to my filling are a splash of soy sauce and a teaspoon of miso paste, if you have it on hand. Both of those ingredients add so much flavor to the filling.  You can make the pot pie in a pie-sized baking dish or if you prefer, you can make individual servings in smaller ramekins. If you make individual servings I would place the ramekins on a baking sheet so the pot pies are easy to place in and remove from the oven.

Veggie Pot Pie

I only use a top crust for this Veggie Pot Pie and as you can see from the photo the top crust is pretty basic. Someday, I aspire to be pie fancy like the crusts in this video.

How to Make Veggie Pot Pie

Veggie Pot Pie

 

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