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Title: Cider-Steamed Mussels w/Applejack Cream
Categories: Seafood, Vegetables, Fruits, Dairy, Booze
Yield: 4 Servings

1 lg Onion; sliced thin
1 c Apple cider
32 Mussels; cleaned
1/4 c Laird's Applejack
2 c Heavy cream
White pepper & salt
1/4 c Minced fresh parsley leaves

Perfect for fall, when apples and mussels are in
abundance.

In a large skillet with a tight-fitting lid, combine the
onion, cider, and 1/2 cup water; bring to a boil over high
heat. Add the mussels and cook them, covered, for 3-5
minutes, or until they are opened. Transfer the mussels
with a slotted spoon to a hated serving dish, discarding
any unopened ones. Cover them with a hot, damp dishcloth
to keep them from drying out.

Add the AppleJack to the skillet and reduce the liquid to
about 1/2 cup. Add the cream, a little at a time, bringing
the liquid to a boil after each addition, and reduce this
liquid until it measures about 3/4 cup. Add the white
pepper and salt it to taste. Strain the sauce through a
fine sieve over the mussels, and sprinkle the mixture with
minced parsley.

Yield: 4 servings

Source: The Winnetka Grill, Winnetka, Illinois

From: http://www.lairdandcompany.com

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... "The world is my lobster" -- Henry J. Tillman
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