Mussels in Cider With Onions and Bacon

• 2 tablespoons unsalted butter
• 1 medium sweet white onion, cut in half and sliced thin
• 2 lbs mussels, cleaned
• 3 slices bacon, cooked and broken into 1-inch pieces
• 1 cup hard alcoholic cider
• 12 cup creme fraiche
• salt & freshly ground black pepper
• 12 bunch flat leaf parsley, chopped, for serving

1. In a large saucepan or Dutch oven, melt butter over medium high heat.
2. Add onion and cook, stirring often, until translucent, about 6 to 8 minutes.
3. Rinse and drain mussels, discarding any with broken shells or stay open when tapped.
4. Add bacon and mussels to saucepan, stir to coat with butter; add cider and creme fraiche and stir.
5. Cover and cook until shells open, about 4 minutes; discard any that do not open.
6. Season with salt and pepper, then sprinkle with parsley.
7. Serve hot in wide bowls.

unsalted butter, sweet white onion, mussels, bacon, hard alcoholic, creme fraiche, salt, flat leaf parsley

Taken from www.food.com/recipe/mussels-in-cider-with-onions-and-bacon-381812 (may not work)