Oven-Steamed Mussels with Hard Cider and Bacon
By Andrew JanjigianPublished on July 30, 2013
Time
50 minutes
Yield
Serves 4
Ingredients
1 tablespoon extra-virgin olive oil4 slices thick-cut bacon, cut into ½-inch pieces1 cup dry hard cider3 sprigs fresh thyme2 bay leaves4 pounds mussels, scrubbed and debearded¼ teaspoon salt¼ cup heavy cream2 tablespoons minced fresh parsley
Before You Begin
Discard any mussel with an unpleasant odor or with a cracked or broken shell or a shell that won’t close. Do not substitute a sweet cider for the hard cider. Serve with crusty bread.
Instructions
- Adjust oven rack to lowest position and heat oven to 500 degrees. Heat oil and bacon in large roasting pan over medium heat; cook, stirring occasionally, until bacon has rendered and is starting to crisp, about 5 minutes. Add cider, thyme sprigs, and bay leaves and bring to boil. Cook until cider is slightly reduced, about 1 minute. Add mussels and salt. Cover pan tightly with aluminum foil and transfer to oven. Cook until most mussels have opened (a few may remain closed), 15 to 18 minutes.
- Remove pan from oven. Push mussels to sides of pan. Add cream to center and whisk until incorporated. Discard thyme sprigs and bay leaves, sprinkle parsley over mussels, and toss to combine. Serve immediately.
Time
50 minutesYield
Serves 4Ingredients
Test Kitchen Techniques
Ingredients
Test Kitchen Techniques
Ingredients
Test Kitchen Techniques
Why This Recipe Works
To even out the cooking of our steamed mussels and prevent overcooking, we move them to the gentle, enveloping heat of the oven, in a large roasting pan, so they aren’t too crowded.
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