Serve with some crusty bread.
Ingredients
- 1kg mussels
- 4 rashers streaky bacon, chopped
- 200ml white wine
- 2 tblsp butter
- 2 shallots, chopped
- 2 cloves garlic, finely chopped
- 2 large tomatoes, deseeded and chopped
- 1 tblsp plain flour
- 2 tblsp fresh chopped parsley
Method
- Clean the mussels and discard any that don't close when tapped sharply.
- Place the mussels into a large saucepan and cover with wine. Cook for 3-4 minutes, shaking once or twice until the mussels are open.
- Remove the mussels into a bowl and discard any that do not open.
- Strain the liquid into a jug to remove any grit or impurities.
- Melt half the butter in a pan and add the shallots and garlic. Add the bacon and cook until crisp, then add the tomatoes and cook until softened.
- In a separate bowl mash together the flour and butter, then add this to the pan piece by piece and slowly add the mussel liquid - if the sauce is too thick you can add a little water.
- Reheat the mussels in the sauce then sprinkle with some parsley.
- Serve immediately with some crusty bread.
