Kilmore Quay Mussels with Bacon and White Wine

A modern take on the classic mussel dish


  • 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


  1. Clean the mussels and discard any that don’t close when tapped sharply.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. If you find that the sauce is too thick, add a little water to loosen the mixture.
  7. 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!"


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