Mussels
with Bacon, Shallots and Apples
Chef Johnathan Sundstrom of Earth & Ocean at
The Hotel W – Seattle, WA
Adapted by StarChefs
Yield: 4 Servings
Ingredients:
- 4 ounces smoked bacon, cut into 3 – inch lardons
- 2 shallots, peeled and sliced into thin rings
- 1 tart apple, peeled, small dice
- 1 pound mussels, washed and bearded
- 1 ounce dry white wine
- 1 ounce apple cider
- 2 ounces apple cider vinegar
- 2 ounces heavy cream
- 1 sprig thyme
- Salt and freshly ground black pepper
- Toasted country bread, to accompany
Method:
Heat wide saucepan over medium-high heat. Add bacon and cook until
rendered and crisp. Drain some fat, then add shallots and apple.
Cook until slightly caramelized. Add mussels, stirring to coat,
deglaze with white wine, cider and cider vinegar. Reduce slightly.
Add cream, thyme, salt and pepper. Cover and cook 2-4 minutes or
until all mussels have opened and sauce has reduced and thickened
slightly. Serve in pan, or transfer to large wide bowl. Serve with
toasted country bread.
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