0 Ratings
- 4 - 6 Servings +
1.5 cup Double Smoked Bacon cut into cubes
2 large Leeks, thinly sliced
0.25 tsp Kosher Salt
0.125 tsp Freshly Ground Black Pepper
2 can Little Pig Dry Cider (Deep Roots Distillery)
0.5 cup Whipping Cream
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.
To request access to the CFI toolkit, please submit the form below:
Enter your code below to access the toolkit:
Request received! We will email you shortly with the link and password to access the CFI toolkit.
Incorrect code entered. Please try again.
Or login with email/password:
Forgot your password?
Or register with email/password:
I agree to the Terms
Lost your password? Please enter your email address. You will receive a link to create a new password.
Back to log-in
