Cider-Braised Mussels With Bacon

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3 bacon slices, cut into 1/2-inch pieces

2 cups thinly sliced leek (about 1 large)

1/4 teaspoon kosher salt

1/8 teaspoon freshly ground black pepper

2 pounds medium mussels, scrubbed and debearded

1 (12-ounce) bottle hard apple cider

2 tablespoons chopped fresh flat-leaf parsley

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