Oven-Steamed Mussels with Hard Cider and Bacon
Steamed mussels are quick and easy, with their own built-in, briny-sweet broth. So what’s the problem? Their stubborn refusal to cook at the same rate.
Keywords
- Main Courses
- Fish & Seafood
- Weeknight
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.americastestkitchen.com.
Cooking tools:
- Oven
- Roasting pan
- Stove
- Aluminum foil
- Whisk
- Spoon
- Measuring cup
- Cutting board
- Chef's knife
- Colander
- Tongs
- Ladle
- Serving bowl
Ingredients
- 1 tablespoon extra-virgin olive oil
- 4 slices thick-cut bacon, cut into 1/2-inch pieces
- 1 cup dry hard cider
- 3 sprigs fresh thyme
- 2 bay leaves
- 4 pounds mussels, scrubbed and debearded
- 1/4 teaspoon salt
- 1/4 cup heavy cream
- 2 tablespoons minced fresh parsley
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