- 1.50 kg (3lb) mussels, scrubbed
- 225 ml (1 cup) white wine
- 55 g (4 tbsp) butter
- 2 shallots, chopped
- 2 garlic cloves, finely chopped
- 8 rashers (slices) of streaky (fatty) bacon, chopped
- 2 large tomatoes, deseeded and chopped
- 1 tblsp plain (all-purpose) flour
- 2 tblsp chopped flat leaf parsley
- Clean the mussels and discard any that don’t close when tapped sharply.
- Place the mussels in a large saucepan and cover with the wine. Cook for 3–4 minutes, shaking the pan once or twice, until the mussels are open.
- Transfer the mussels to a bowl and discard any that do not open. Strain the cooking liquid into a separate bowl to remove any grit or impurities and set this and the mussels aside.
- Melt half the butter in a pan over a low heat and add the shallots and garlic. Add the bacon, increase the heat to medium and cook for a few minutes until the bacon is crisp. Now add the tomatoes and cook until softened.
- Mash together the flour and the remaining butter in a bowl, then add this mixture to the pan, piece by piece. At the same time, slowly add the mussel cooking liquid.
- If you find that the sauce is too thick, add a little water to loosen the mixture.
- Reheat the mussels in the sauce, then sprinkle with the parsley. Serve immediately with some crusty bread.
Kevin says, "This dish of plump and juicy mussels in a fragrant broth requires only some crusty bread to mop up the juices. This is ever such a quick supper to make. It’s quite economical, too!"