By now most of you know that every Saturday morning, Doug & I round up Zoe, and now Philippe, before heading out to the Farmers’ Market to grab our supplies for the week. On this particular Saturday, seeing as it was Philly Boy’s first ever trip, we decided that we would splurge and grab more than usual, then go back to the Darkside and cook ourselves a feast to celebrate. Our supplies included mussels from Indian Point, Stutz hard apple cider, bacon from Sweet Williams, greens, radishes & rhubarb from Hutten Family Farm and of course, bread from La Vendeenne!
Into the kitchen we went; Philly in the Baby Bjorn & Zoe anxiously circling our legs. The mussels got a quick clean before they were added to my Creuset. The pot contained garlic, bacon and tomatoes that I had already cooked down slightly. A quick stir and in went a few bay leaves and two bottles of the Stutz cider. Cover on, and we let them steam while a simple salad was made. A gorgeous bag of greens from Ted Hutten got mixed with some sliced pear & candy cane beets, shaved extra old Growler from That Dutchman’s Farm, and a sprinkling of toasted pine nuts. Honey, champagne vinegar and olive oil made up a simple vinaigrette, and we were off to the races! Out came our Parisian loaf from La Vendéenne, ready to sop up the juices from the mussels. The whole meal was topped off with a rhubarb crisp (recipe coming soon) and a scoop of Fox Hill gelato. This was a feast fit for our new “king”! Too bad Philippe couldn’t enjoy any of it, but the rest of us surely did!
My Cider Mussels
- 5 lbs mussels; cleaned
- 4 garlic cloves; sliced
- 2 whole tomatoes; roughly chopped
- 1/2 lbs bacon; roughly chopped
- 3 bay leaves
- 2 bottles hard apple cider (I like Tideview or Stutz!)
- Salt & pepper
In a large pot, heat butter and add the garlic and cook for 30 seconds. Next, add the chopped bacon and cook for another 4 minutes. Add the tomatoes and cook down for 2 minutes. Add the mussels and bay leaves and give a good stir (or shake with lid tightly on). Pour in the cider, cover and cook until all the mussels open. Season to taste. Remember folks, if the mussel stays shut, do not eat it! Enjoy!