Ingredients

The following ingredients have 4 Servings
  • 8 ounces bacon, cut into 1-inch pieces
  • 12 ounces angel hair pasta
  • 1 cup apple cider
  • 4 pounds mussels, scrubbed. Toss out any open ones, or ones with cracked shells.
  • 1/4 cup brandy
  • 1 cup heavy cream
  • Fresh ground pepper
  • 1/2 cup chopped parsley

Instruction

  • Place the bacon in a heavy large skillet and cook until crisp.  Scoop it out and drain on paper towels, leaving the drippings in the pan.
  • Cook the pasta according to package directions.
  • Place cider and mussels in the skillet with the bacon drippings. Cover, bring to a boil and cook until mussels open, about 5 minutes. Toss out any mussels that didn’t open.
  • Transfer mussels to a large bowl and cover to keep warm.
  • Add brandy and cream to the liquid remaining the pan and simmer for 10 minutes. Stir in the bacon and the parsley and season to taste with salt and pepper.
  • Divide the cooked pasta between plates and pour some of the cider cream over each pile of pasta.  Divide the mussels among the plates and pour the rest of the cider cream over mussels. Serve at once, putting a bowl on the table for people to toss their shells.