Middle of the Table Mussels with Dry Cure Bacon

Servings: 6 yield(s)
  • 2 kg Mussels
  • 4 rashers dry cured bacon
  • 1 small onion diced
  • 3 cloves garlic crushed
  • 50 ml White Wine
  • 1 Bay Leaf
  • 150 ml Cream
  • Pinch black pepper
  • Crusty Bread for dipping
  1. Grill the bacon until crispy, then set aside. Wait until they’ve cooled, cut the bacon into strips.
  2. Place the mussels, garlic, bay leaf, onion & white wine in a large pod and over with a lid. Place on the stove for 6 minutes, shaking the pot a couple of times during the cooking.
  3. The mussels should have all opened, remove any that remain closed.
  4. Add the cream, pepper and chopped parsley and cook for a further 2 minutes. Remove from the heat and add the strips of bacon.
  5. Place in the middle of the table in the pot they were cooked in.
  6. Serve with crusty bread to soak up the scrumptious sauce.
  7. Brian’s Tips:
  8. If any mussels don’t open when cooked dispose of them !