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?
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
I have been actively seeking out recipes using winter squash because my friend Laraine had a bumper crop of winter squash this year and generously shared her harvest with me. I used a 
Another modification that I made to the recipe was to add a bit of heat to the roasted squash filling. I added chipotle chili powder, cayenne pepper, and a little drizzle of maple syrup. I thought the sweetness of the squash and creaminess of the Havarti could stand up to the additional spices. I am happy to report that the result was delicious! In keeping with the fall flavors I also used apple cider vinegar instead of the champagne vinegar called for in the original recipe.
These tasty little treats are super versatile too. You can make small puffs which are perfectly-sized appetizers which can be eaten in two bites. Or, you can make larger puffs and serve them as an entree. I would pair the larger puffs with a salad and crisp Sauvignon Blanc.
My grandmother and Great Aunt Mary used to make zucchini pie every summer. Zucchini pie is not quite a quiche but not really a frittata either. The recipe that they used called for Bisquick baking mix and ½ cup of oil.