Mussels with Cider and Cream

serves 4

5 pounds mussels, debearded

¼ pound bacon, chopped

2 cloves garlic, minced

12 ounces hard cider

1 bunch parsley, chopped

1 inch piece peeled ginger, minced

1 small Thai chili, chopped

¼ cup heavy cream

Cook the bacon in a large skillet with a tight fitting lid. Once the bacon is browned, add garlic, ginger and Thai chili, sauté over medium heat until soft. Add cider and bring to a boil. Gently add mussels to skillet, cover tightly and steam just until mussels open. Check your pan every couple of minutes and remove the mussels as they open, transferring to a dish and keeping warm. Discard any mussels that have not opened after about 5 minutes. When all the mussels have been transferred, remove skillet lid; increase heat to high, add cream and boil until reduced by half. To serve, put mussels in individual serving bowls and pour the steaming liquid over them.

Garnish with chopped parsley.