PEI Mussels in a Creamy Bacon-Dry Cider Sauce
Directions
In a large pot, or dutch oven large enough to accommodate the mussels, begin to cook, and brown the bacon. Once bacon begins to bronze, add in the leeks, and continue to sweat over medium heat until the leeks begin to become tender.
Add in the cider, and cream, and reduce the liquid by half.
Stir the mussels into the pot, cover, and allow to cook, until the mussels open, 5-7 minutes.
Serve the mussels immediately. Garnish with fresh herbs or scallions as desired.