Ingredients with Measurements:
- 2 pounds of fresh mussels, cleaned and debearded
- 4 slices of bacon, diced
- 1 shallot, finely chopped
- 2 garlic cloves, minced
- 1/2 cup of heavy cream
- 1/2 cup of dry white wine
- 2 tablespoons of unsalted butter
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Special equipment needed:
- Large pot with lid
- Slotted spoon
Step-by-step instructions:
1. In a large pot, cook the diced bacon over medium heat until crispy. Remove the bacon with a slotted spoon and set aside.
2. In the same pot, add the chopped shallot and minced garlic. Cook for 2-3 minutes until softened.
3. Add the white wine to the pot and bring to a boil. Let it simmer for 2-3 minutes.
4. Add the cleaned mussels to the pot and cover with a lid. Cook for 5-7 minutes or until the mussels have opened.
5. Remove the mussels from the pot with a slotted spoon and set aside.
6. Add the heavy cream and unsalted butter to the pot with the white wine sauce. Cook for 2-3 minutes until the sauce has thickened.
7. Add the cooked bacon back to the pot and stir to combine.
8. Season the sauce with salt and pepper to taste.
9. Serve the mussels in a large bowl, topped with the bacon and cream sauce.
10. Garnish with chopped fresh parsley.
Time:
Preparation time: 15 minutes
Cooking time: 15 minutes
Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories: 350
Fat: 22g
Carbohydrates: 8g
Protein: 28g
Substitutions for ingredients:
- Instead of bacon, you can use pancetta or prosciutto.
- If you don't have shallots, you can use finely chopped onions.
- Instead of heavy cream, you can use half-and-half or whole milk.
Variations:
- Add chopped tomatoes or sun-dried tomatoes to the sauce.
- Add chopped fresh herbs such as thyme or basil to the sauce.
- Use beer instead of white wine for a different flavor.
Tips and tricks:
- Make sure to discard any mussels that do not open during cooking.
- Serve with crusty bread to soak up the delicious sauce.
- To make this dish spicier, add red pepper flakes to the sauce.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
Reheat in a pot over medium heat until heated through.
Presentation ideas:
Serve in a large bowl with the sauce drizzled over the mussels. Garnish with chopped fresh parsley.
Garnishes:
Chopped fresh parsley
Pairings:
- Crusty bread
- White wine
- Salad
Suggested side dishes:
- Roasted vegetables
- Garlic bread
- French fries
Troubleshooting advice:
- If the sauce is too thin, let it simmer for a few more minutes to thicken.
- If the mussels do not open during cooking, discard them.
Food safety advice:
- Make sure to clean and debeard the mussels before cooking.
- Discard any mussels that do not open during cooking.
- Store leftovers in the refrigerator for up to 2 days.
Food history:
Mussels have been a popular seafood dish for centuries, especially in Europe. They are often served in a white wine sauce, as in this recipe.
Flavor profiles:
Salty, smoky, creamy, and savory.
Serving suggestions:
Serve as a main dish with crusty bread and a side salad.
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