(2-3 servings)

 8 oz. Good quality, smokey bacon (medium dice)

 1 medium Sweet Onion (medium dice)

 1 Tbsp. Olive Oil

 1 tsp. thyme

 2 bay leaves

 2 Tbsp. chopped parsley (extra for garnish optional)

 ½ C. Wildcraft Pommeau (Apple Brandy)

 ½ C. Heavy cream

 2 lbs. PNW Mussels (cleaned well, and discard any open or broken ones)

 Additional salt to taste (optional)

Heat a large Dutch oven or heavy bottom pot with a lid on high. Add oil and bacon to render bacon to

almost crispy. Add onions to the pot and sweat for 3-4 minutes. Then herbs (bay, parsley, and thyme)

for an additional minute. Now add the cleaned Mussels. Stir in mussels well to coat with bacon fat and

place a lid on them for 3 minutes. Pour in Pommeau and reduce with the lid off for 2 minutes. Finish

with cream and stir to incorporate everything for 2 more minutes to reduce liquid. Turn off the heat

and discard any unopened mussels. Serve with a baguette and a glass or Pommeau or any of your

favorite Wildcraft Ciders.