Sautéed P.E.I. Mussels with Honeycrisp Apples and Jalapeno

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Apples and Jalapeno
3 P.E.I. Mussels
1/2 lbs Rendered bacon
1 Honeycrisp Apple small diced
3 Jalapenos sliced
1 T Garlic
1 T Shallot bruinoise
1/2 cup Apple Cider
1 Fresh Lime juiced
2 T Butter
Salt to taste
Clean mussels set aside and keep chilled. Small dice a half-pound of tender belly bacon render and strain fat (save fat). Slice jalapenos on a mandolin and small dice the apple. Warm a large sauté pan add some of your saved bacon fat then sauté the apples, jalapeno, garlic and shallot, once rendered add the mussels and deglaze with the apple cider and fresh lime juice cover to open mussels finish with the butter. Serve with toast points and fresh limes, and raw jalapeno.You may need to add more apple cider, lime juice and salt to taste.

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