Flavored with apple cider and sage, these steamed mussels are the perfect meal for a cool fall night. Soak up the sauce with your favorite rustic whole-grain bread.

EatingWell Test Kitchen
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Ingredients

Directions

  • Cook bacon in a large Dutch oven over medium heat, stirring, until starting to brown, 5 to 7 minutes. Transfer to a paper towel-lined plate; pour off the fat from the pan and wipe out any remaining fat.

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  • Add oil to the pan and heat over medium heat. Add onion and garlic and cook, stirring often, until just starting to brown, 30 seconds to 4 minutes.

  • Add cider, vinegar, sage, salt and pepper; bring to a boil over high heat. Stir in mussels. Cover and cook just until the mussels have opened, 4 to 6 minutes. Remove from the heat (discard any unopened mussels). Stir in the bacon. Serve with the sauce from the pan.

Tips

Tip: When shopping for mussels, look for ones that are closed--or those open only a fraction of an inch. When you get them home, store them in a large bowl with a few damp paper towels on top for up to 1 day. To clean them, discard mussels with broken shells or whose shell remains open after you tap it. Hold mussels under running water and use a stiff brush to remove any barnacles; pull off any black fibrous “beards”. (Some mussels may not have a beard.) Mussels should be “debearded” no more than 30 minutes before cooking.

Nutrition Facts

281 calories; 12.6 g total fat; 2.4 g saturated fat; 42 mg cholesterol; 490 mg sodium. 310 mg potassium; 22.8 g carbohydrates; 1.1 g fiber; 13 g sugar; 18.2 g protein; 207 IU vitamin a iu; 15 mg vitamin c; 60 mcg folate; 45 mg calcium; 5 mg iron; 33 mg magnesium;