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
This festive take on mussels is made extra special with the addition of freshly squeezed orange juice, enhancing the warm spices, smoky bacon, and crisp cider broth. Paired with crispy ciabatta or crusty bread, this dish becomes a complete holiday feast. Perfect for sharing, it’s a flavorful centerpiece for your Christmas table!
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.