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- 1 red onion, sliced thin
- 1 1/2 cups apple cider
- 3 pounds mussels, scrubbed and bearded. Toss out any open ones.
- 1/4 cup brandy
- 1 1/2 cups heavy cream
- Fresh ground pepper
- 8 ounces bacon, cooked and crumbled
- 1/2 cup minced parsley
- Directions1. Place onion, cider and mussels in large pan. Cover tightly, bring to a boil and cook until mussels open, about 5 minutes.
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