1/2 cup (or about 20) button mushrooms, thinly sliced
1 apple, peeled, cored and cut into small cubes
1/2 cup (125 mL) Calvados
1-1/2 cups (375 mL) cream, coffee or whipping cream sea salt and pepper
Rinse fresh PEI Mussels under tap water. Tap any mussels that are still open and discard any that do not close after being tapped and rinsed. Set aside.
Place a large pot over medium heat. Once hot, add the bacon and stir, often, until bacon is crispy. Remove bacon and drain on paper towel.
To the bacon fat add butter. When foamy, add shallots and sauté until soft.
Add mushrooms and apples and sauté 5 minutes more, stirring occasionally.
Add the Calvados and stir well, scrapping any tasty brown bits from the bottom of the pan.
Add cream, sea salt and pepper, stir well, then add mussels. Cover and simmer for 3-5 minutes, or until mussels have opened. Discard any mussels that do not open. Stir well, taste for seasoning, and serve.