Mussels in Cider With Onions and Bacon

1. 1

   In a large saucepan or Dutch oven, melt butter over medium high heat.

2. 2

   Add onion and cook, stirring often, until translucent, about 6 to 8 minutes.

3. 3

   Rinse and drain mussels, discarding any with broken shells or stay open when tapped.

4. 4

   Add bacon and mussels to saucepan, stir to coat with butter; add cider and creme fraiche and stir.

5. 5

   Cover and cook until shells open, about 4 minutes; discard any that do not open.

6. 6

   Season with salt and pepper, then sprinkle with parsley.

7. 7

   Serve hot in wide bowls.

* Per serving · 4 servings · Values may vary.

No additional tips available.