You will need: 1 kg of mussels, 500 g of long pasta (type Mafaldine), 2 bulbs of red shallot, 100 g of a thin chopped bacon, ½ of fresh chili pepper, a small beam of parsley, 2 cloves of garlic, 300-400 ml of apple cider, 1 tbsp. Spoon of olive oil, 1 h. spoon sea salt.
Cooking process: Pasta, not breaking, boil in salted water for 2-3 minutes less than indicated on the package, then water to merge. Clear garlic and finely chop. Leek clean and cut into thin half rings. Chile pepper cut into very thin rings with seeds. Heat in a frying pan olive oil, add garlic and chili, slightly fry on slow heat, then add onions and fry for a few more minutes. When the onions and garlic become transparent, put in the frying pan of the mussels, pour the cider, cover the lid and cook for 15-20 minutes. As soon as the mussels open - they are ready! Add to the macaronam part of the mussels, pour a little sauce, in which they are preparing, and to hold everything for a few more minutes on slow fire (if necessary, pour some more sauce from mussels). Bacon cut into small pieces and fry on a dry frying pan until golden color. Cut the parsley, add to the macaronam and mix. The remaining mussels to free from the sash. Serve pasta with mussels in the shells, put bacon and purified mussels on top.