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.


Recipe Summary test

45 mins


Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.


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; protein 18.2g; carbohydrates 22.8g; dietary fiber 1.1g; sugars 13.5g; fat 12.6g; saturated fat 2.4g; cholesterol 42.3mg; vitamin a iu 207.1IU; vitamin c 15.3mg; folate 59.6mcg; calcium 44.6mg; iron 4.5mg; magnesium 33.3mg; potassium 310.2mg; sodium 489.9mg; thiamin 0.3mg.

1 fruit, 2 lean meat, 2 fat