Ingredients
Mussels are a great sharing middle of the table food experience, I’ve convinced non-seafood eating friends to try mussels this way and they are blown away by the flavour.
I remember a group of 12-14-year-olds I was teaching who clearly stated they did not eat Mussels yet when cooked at the side of the pier in Greencastle they devoured the lot.
Serves 6
- 2kg Mussels
- 4 rashers dry-cured bacon
- 1 small onion diced
- 3 cloves garlic crushed
- 50ml White Wine
- 1 Bay Leaf
- 150ml Cream
- Pinch black pepper
- Crusty Bread for dipping
Method
- Grill the bacon rashers until crispy and set aside. When cooled cut bacon into strips.
- Wash the mussels in cold water and remove any open mussels.
- In a large pot, place the mussels, garlic, bay leaf, onion & white wine. Cover with a lid.
- Place on the stove for 6 minutes. Shake the pot a couple of time throughout the cooking. The mussels should have all opened. Check for any that refused to open, fish them out, and discard.
- Add the cream, pepper and chopped parsley and cook for a further 2 minutes.
- Remove from the heat and add the strips of bacon. Place in the middle of the table in the pot they were cooked in.
- Serve with crusty bread to soak up the scrumptious sauce.
