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
| Prep Time | 10 minutes |
| Cook Time | 10 minutes |
| Servings |
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- 1 tablespoon butter
- 1 tablespoon olive oil
- 8 ounces bacon chopped
- 2 shallots peeled and finely chopped
- 2 cloves garlic finely chopped
- 2 teaspoon fresh thyme leaves
- 1 cup apple cider
- 1 tablespoon whole-grain mustard
- 2 tablespoons cream I used cashew cream
- 2 pounds mussels scrubbed and beards removed
- salt
- pepper
- Italian parsley chopped
Ingredients
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- Heat a large saucepan over medium heat.
- Add butter and olive oil. Cook until bubbling.
- Add chopped bacon and cook for 4-5 minutes.
- Place shallots, garlic, and thyme leaves in next and cook for 2-3 more minutes.
- Turn the heat up to high and add cider. Bring to a boil.
- Add mustard and mussels to the pot. Cover and cook for three minutes giving the pot a good shake a few times during cooking time.
- Remove pan from heat and stir in cream, salt, pepper, and parsley.
Inspired by this recipe from the blog How to Cook Water.
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