Bacon and Cider Mussels (with crispy julienned fries)

Inspiration:  Mussels at the Dominion Square Tavern

Bacon and Cider Mussels - Makes enough for two servings - or 4 as an appetizer

• 2lbs (1kg) of mussels - 2 bags
• 1 large shallot, finely diced
• 1 small bottle of cider, not too dry, 1 1/2 cups (355ml)
• 6 slices of good quality smoked bacon, diced
• 1 1/2T of corn starch, mixed with 2T of water
• 1/2 cup (120ml) of heavy cream - optional
• salt and freshly ground pepper
• fresh chopped basil, as garnish

Crispy Julienned Fries - 2 servings

• 1 large potato, julienned
• oil for frying
• salt and freshly ground pepper

How to make it:

Start by washing mussels (2 lbs - 1kg) under cold water and removing any beards.  Cook only closed musses.  Any slightly open mussels should be tapped lightly together to see if they will close (give them a minute or so).  If they do not close, discard them. 

In a very large pot (large enough to hold all the mussels),  cook the diced bacon (6 slices) in 1T of oil over medium heat.  When the bacon begins to colour, remove with a slotted spoon and set aside on a paper towel to absorb any excess grease.   Remove the extra fat from the pan and add the diced shallot (1 large).  

Cook the shallot for 2 minutes until it softens and add the cider (1 1/2 cups - 335ml).  Using a spatula, gently scrape the bottom of the pan to lift all the flavour bits left behind from the cooking of the bacon.  Increase the heat to medium high and bring the cider to a gentle boil.  Add the mussels.  Cover and cook for 6 minutes - shaking the pot once or twice.   Lift the cover to see if the mussels have opened and remove them with a slotted spoon to another bowl.

Return the cooking sauce to medium heat and allow it to reduce  for about 1 minute.  Dilute the cornstarch (1 1/2T) in 2T of water and add to the sauce to thicken.  Allow to boil for 2 minutes.  Add the cream if you are using (1/2 cup - 120ml).  Taste and season with salt and freshly ground pepper.  Return the cooked bacon and the cooked mussels to the sauce and coat to heat through.  Serve immediately topped with crispy julienned fries (with more on the side) and fresh chopped basil.  

How to make the crispy julienned fries:

Wash the potato (1 large) and dry with tea towel.  Put 1 inch of oil for frying in a deep pot with high sides.  Heat over medium high until a few strands of julienned potato begin to sizzle when placed in the pot.  If the oil is hot enough, add a small handful of julienned potato and cook until it begins to colour.  Watch the pot carefully when cooking with hot oil and do not cook too much potato at one time in order to avoid the oil boiling over the top of the pot.   With a slotted spoon, remove the fries from the oil and place on a paper towel to absorb excess fat.  Season with salt and freshly ground pepper.  Continue with the remainder of the julienned potato.   These can be prepared a hour before serving and kept on a paper towel until ready to serve.

Great for topping any dish.  I hope you enjoy!