Creamy Mussels with Smoky Bacon and Hard Cider

Ingredients

• 6 slices thick-cut bacon, chopped
• 4 1/2 pounds mussels, scrubbed and debearded
• 2 tablespoons extra-virgin olive oil, divided
• 2 garlic cloves, minced
• 12 ounces hard cider, preferably a drier style
• 4 tablespoons crème fraîche
• 1 bunch tarragon, stems discarded, leaves chopped
• Large handful of fresh parsley, stems discarded, leaves chopped
• Salt and pepper
• Bread

Directions

1. Warm 1 tablespoon of the olive oil in a large pot over medium-high heat. Stir in the chopped bacon and cook until crisp, 3 to 4 minutes. Lift the bacon out with a slotted spoon and place it on paper towels, doing your best to keep the rendered fat in the pot.
2. Add the garlic to the pot and let it cook briefly, just a few seconds. Add the mussels, cider, and the remaining 1 tablespoon olive oil. Stir everything together with a wooden spoon, cover the pot, and raise the heat to high. Steam until nearly all the mussels have opened, giving the pot an occasional shake, 3 to 4 minutes. With the slotted spoon, move the mussels to a very large bowl and leave the cooking liquid in the pot. Throw away any mussels that remain closed.
3. Lower the heat to medium-high and whisk in the crème fraîche. Let the sauce boil for 2 minutes, then stir in most of the bacon and herbs, saving a little of each to finish the bowls. Mix well, then season the sauce with salt and pepper to taste.
4. Spoon the mussels into 4 large bowls, ladle the sauce over the top, and finish with the reserved bacon and herbs. Serve with good crusty bread.