Christmas Mussels with Bacon and Cider
Bring a touch of festive magic to your table with this comforting and aromatic dish of Christmas mussels with bacon, cider, and a burst of citrusy orange. Infused with the warmth of cinnamon and ginger, and balanced by the smokiness of bacon and sweetness of cider, the freshly squeezed orange juice adds a refreshing twist. Serve with crispy ciabatta or crusty bread to soak up the flavorful broth. Perfect as a starter or cozy main course, this dish is simple to make yet packed with holiday cheer.
Christmas Mussels with Bacon and Cider
Ingredients
- 1 kg fresh mussels, cleaned and debearded (2.2 lbs)
- 200 g bacon, diced (approximately 1 cup)
- 2 sticks cinnamon
- 1 tbsp grated fresh ginger (or 1 tsp ground ginger)
- 400 ml dry apple cider (1 ⅔ cups)
- 1 medium orange juice, freshly squeezed (approximately ¼ cup)
- 100 g cream cheese (approximately ½ cup)
- salt to taste
- fresh parsley, chopped, for garnish
- crispy ciabatta or crusty bread, for serving
Instructions
- Prepare the Mussels: Rinse the mussels thoroughly under cold running water, discarding any that are cracked or don’t close when tapped.
- Cook the Bacon: In a large, deep pot or Dutch oven, cook the diced bacon over medium heat until it becomes crispy and golden. Remove the bacon with a slotted spoon and set aside, leaving the rendered fat in the pot.
- Add Aromatics: To the pot, add the cinnamon sticks and ginger. Cook for about 1 minute, stirring, until fragrant.
- Pour in the Cider and Orange Juice: Slowly pour in the dry apple cider and freshly squeezed orange juice, scraping the bottom of the pot to deglaze. Bring the mixture to a simmer.
- Melt the Cream Cheese Stir in the cream cheese, whisking until it fully melts and blends into the broth, creating a smooth and creamy base.
- Cook the Mussels: Add the cleaned mussels to the pot. Cover with a lid and steam for 5–7 minutes, shaking the pot occasionally. The mussels are done when they have all opened. Discard any that remain closed.
- Finish the Dish: Stir the cooked bacon back into the pot and taste the broth. Add salt if needed.
- Serve: Transfer the mussels and broth to a large serving bowl. Sprinkle generously with fresh parsley for garnish. Serve immediately with crispy ciabatta or crusty bread for dipping.