Found this in a local
tourist magazine while camping in Rhode Island.
The Kalberers liked it, I’ll have to make it again so Ronnie who was
sick at the time can try it.
6 oz. smoked slab bacon (I used Applewood) cut into 1/2” cubes
2 Tbls butter
2 small shallots, sliced into thin rings
2 cloves garlic, peeled and thinly sliced
1 McIntosh apple, peeled and cut into ½” cubes
Sea Salt and freshly ground pepper
3 lbs (about 35-40) mussels, scrubbed, beards removed
2 springs fresh rosemary
5 whole sprigs thyme, plus more for garnish
1 bay leaf
3 Tbls Calvados (apple brandy)
½ cup apple cider
1 cup heavy cream
1-2 French baguettes or your favorite crusty bread
Add bacon to a large Dutch oven or heavy-bottomed stockpot
set over medium heat and let cook 5-6 minutes. Once the fat is rendered and
bacon is turning golden drain the excess fat; add butter, shallots, garlic and
apple. Season with salt and pepper and continue to stir an additional 4-5
minutes.
To the same pot, add cleaned mussels and fresh herbs. Season
again with salt and pepper. Cook mussels for 3-4 minutes, stirring
occasionally.
Add brandy, cider and cream to pot scraping up any browned
bits stuck to the bottom of the pot; bring contents to a light boil. Reduce
heat, cover and allow to simmer until all the mussels have opened. Check
seasoning again before serving.
Ladle into bowls, top with broth and garnish with thyme OR
just gather around the big pot and everyone shares. Serve with lots of
warm crusty bread. Serves 6.
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