3-4 lb. fresh mussels
2 Gravenstein apples, cored and thinly sliced
4 strips of thick cut bacon, cut into ¼ inch strips
1 leek, finely sliced (white part only)
1 bunch thyme
2 cups cream
2 cups dry white wine
2 tablespoons lemon juice
2 garlic cloves, minced
1 large shallot, minced
Salt and Pepper to taste
Steep thyme in warmed cream for about ½ hr. Reserve a few sprigs for garnish.
Heat a large sauté pan on medium high heat and render bacon.
Add leeks and sauté until tender, 2-3 minutes. Add shallot and garlic.
Deglaze pan with white wine and add apples, cream and mussels.
Cover pan and cook mussels until they just open, 3-5 minutes.
Add lemon juice and salt and pepper.
Pick leaves off the remaining thyme sprigs.
Divide mussels into 4 wide bowls and pour cooking liquid over the top. Sprinkle with thyme leaves and serve with thick slices of hearty bread.
Pairing: Rosé or Sauvignon Blanc
Recipe courtesy of Chef Vanessa Wesley
Image credit: Alicia