Mussels in Cider Cream Sauce

Yield:

Instructions

First, clean and sort the mussels: Rinse them in a colander, discarding any with broken shells. Remove any stringy threads (beards) from the shells with a paring knife or a firm tug. If any of the mussels are slightly open, tap them. If they close, they’re still alive and ready to cook; if they remain open, discard them.

Line a plate with paper towels and set aside. In a large Dutch oven over medium heat, sauté the bacon, stirring often, until it turns brown and crisp, about 5 minutes. Remove the bacon with a slotted spoon and transfer to the towel-lined plate, leaving the fat in the pot.

Add the onion, garlic, thyme, paprika, and salt to the pot and stir for 1 minute. Add the cider, bring to a boil, then reduce heat to a simmer and cook until the cider is reduced by half, about 10 to 15 minutes. Increase heat to medium-high, add the mussels, cover the pot, and cook until all the mussels are open, 5 to 8 minutes. Stir in the cream and transfer to a serving bowl. Sprinkle with reserved bacon and parsley, and serve with crusty bread on the side to mop up the juices.