Mussels with Bacon, Shallots, and Apple

Ingredients

• 1 ounce apple cider 
• 0.5 ounce apple cider vinegar 
• 4 ounce bacon smoked cut into 1/4-inch lardons
• 1 ounce cooking wine dry white
• 8 servings ground pepper fresh black
• 2 ounce heavy cream 
• 1 pound mussels washed and bearded
• 8 servings sea salt 
• 2  shallots peeled sliced into thin rings
• 1 small baking apples are apples that have a sweet-tart balance and hold their shape when diced peeled
• 1  thyme branch fresh

Equipment

• bowl
• frying pan
• sauce pan

Directions

1. Cook bacon over a medium high heat in a wide saucepan until rendered and crisp.
2. Drain off some of the fat.
3. Add shallots and apple. Cook until slightly caramelized.
4. Add mussels and stir to coat. Deglaze with white wine, apple cider, and vinegar. Reduce slightly.
5. Add cream, thyme, salt, and pepper. Cover and cook until all the mussels are open and the sauce is reduced and slightly thickened.
6. Serve in the pan or transfer to a large, wide bowl.
7. Serve with toasted country bread.