Mussels in Cider Cream Sauce | In Season

The old adage that you should eat shellfish only in months that end with “ber” may be a slight exaggeration (there are plenty of good oysters in July), but it is based in science. As water temperatures drop, mussels, oysters, and clams store nutrients in the form of sweet-tasting glycogen, which makes for plumper meat and better eating. In the depths of winter, it’s nice to look out at the frozen farmland and remember that under the sea, the shellfish are ripe and in season.

These are times for cozy eating, and a big bowl of mussels with some crusty bread on the side really scratches that itch. Here, I’ve created a tasty sauce using hard apple cider (that’s the fizzy stuff with alcohol). The recipe couldn’t be easier: You make an aromatic base of onions, garlic, thyme, and paprika cooked in bacon fat, add the cider and reduce by half, and then steam the mussels. Nail the finish with splash of cream and a sprinkling of bacon and parsley. Get the Recipe: Mussels in Cider Cream Sauce