Mussels, Bacon and Apples en Papillotte

1 ½ pound Mussels (well scrubbed, beards removed )30

3 slice thick cut bacon (cut crosswise into ⅓‑inch pieces)

2 shallots (peeled and thinly sliced)

1 ounce dry white wine

2 ounce apple cider vinegar

1 granny Smith apple (cored, peeled and small diced)

2 T. unsalted butter (cut into ½‑inch chunks)

1 fresh thyme sprig

¼ tsp. sea salt

¼ T. freshly cracked black pepper

crusty bread (for serving)

 

Preheat oven to 400 degrees. Cut a sheet of parchment paper to measure approximately 15 by 30 inches. Fold in half crosswise creating a 15-inch square, and crease. Lay the parchment square centered on a rimmed baking sheet. The creased seam should be on the left side. Open the parchment like a book and center the pile of clean mussels onto the back “page” of that book. Leave at least 3 inches of space on the 3 ungreased sides of the parchment. Set aside. Cook bacon over a medium heat until just beginning to crisp; about 10 minutes. Add the shallots and continue to cook until they begin to color, about 4 minutes more. Deglaze with white wine and apple cider vinegar. Turn the heat off and stir in the apples; stir to coat. Scrape the apple and bacon mixture on top of the mussels on parchment. Tuck the pieces of butter among the mussels and lay the thyme sprig on top. Sprinkle with salt and pepper. Close the “book” and seal the parchment by rolling and pleating the three open sides to seal the edges and create a packet. The recipe can be prepared to this point several hours in advance and then popped into the oven just before serving.  Bake packet of mussels in heated oven 20 minutes; most of mussels should be open, but discard any that remain closed. Serve immediately by placing sealed packet into a wide shallow bowl to catch the juices, then open packet at the table. Serve with crusty bread.