This recipe was prepared by Chef Tammy Brawley on Real Virginia, Virginia Farm Bureau’s weekly television program.

Cider-Braised Mussels with Bacon

3 bacon slices, cut into ½" pieces
2 cups thinly sliced leek (about 1 large)
¼ teaspoon kosher salt
⅛ teaspoon freshly ground black pepper
2 pounds medium mussels, scrubbed and debearded
12-ounce bottle of hard apple cider
2 tablespoons chopped fresh flat-leaf parsley

In a Dutch oven over medium-high heat, cook the bacon until It's crisp. Remove bacon from the pan, reserving 2 teaspoons of drippings in pan. Crumble the bacon, and set aside.

Wash the leeks by placing the slices in cold water. Don't strain In a colander, just remove them from the cold water, leaving the dirt behind. Add leek, salt and pepper to the pan, and sauté 3 minutes or until tender. Add bacon, mussels and cider; bring to a boil. Cover, and cook 5 minutes or until mussels open. Discard any unopened shells.

Place about 9 mussels into each of 4 shallow bowls. Ladle about ½ cup of the broth into each bowl, and sprinkle each serving with 1½ teaspoons chopped parsley.