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    • Mussels and Bacon in Cream Sauce

    Mark Sharron
    Easy
    30 minutes
    02-Apr
    Mussels and Bacon in Cream Sauce is a classic French dish that is hearty and comforting. It's a simple yet flavorful recipe that is sure to please. The combination of mussels, bacon, garlic, shallots, white wine, and cream creates a savoury and creamy sauce perfect for serving over pasta or rice. This dish is easy to prepare and can be enjoyed as an appetizer or main course.  
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    Ingredients

    • 2 lbs. mussels, scrubbed and debearded
    • 8 slices bacon, chopped
    • 2 cloves garlic, minced
    • 2 shallots, minced
    • 1/2 cup white wine
    • 1/2 cup heavy cream
    • 1/4 cup chopped fresh parsley
    • 2 tablespoons butter
    • Salt and pepper, to taste

    Method

    • Mussels and Bacon in Cream Sauce: Step-by-Step Method
    • Inspect mussels, discarding any that are cracked or won’t close when tapped
    • Scrub and debeard all mussels under cold running water, drain thoroughly
    • Chop bacon into small strips or pieces and set aside
    • Peel and mince garlic cloves, set aside
    • Peel and mince shallots, set aside
    • Chop fresh parsley finely, reserve for finishing
    • Measure and set out white wine, heavy cream, and butter for quick access
    • Heat a large, heavy-based pan over medium heat
    • Add chopped bacon to the dry pan and cook until crisp and browned, stirring occasionally to render fat
    • Transfer cooked bacon to a paper-towel-lined plate, reserve bacon fat in pan
    • Add butter to the pan with bacon fat, melt over medium-low heat
    • Add minced shallot to the pan, sauté until translucent but not browned (1-2 min)
    • Add minced garlic, sauté for an additional 30 seconds until fragrant
    • Increase heat to medium-high, add mussels to the pan in a single layer
    • Pour in white wine, immediately cover pan with a lid
    • Steam mussels for 3–5 minutes, shaking pan occasionally, until most have opened
    • Remove and discard any mussels that remain closed
    • Remove opened mussels using tongs to a large bowl, keep warm
    • Lower heat to medium-low, add heavy cream to the pan with the wine-shallot-garlic liquid
    • Simmer, stirring gently, until cream sauce is slightly thickened and emulsified (1-2 min)
    • Season sauce with salt, pepper, and half the chopped parsley, adjusting to taste
    • Return cooked bacon and mussels (with juices) to the pan, tossing to coat
    • Serve mussels and sauce in shallow bowls, garnish with remaining parsley
    • Recommended plating: Spoon mussels and sauce over toasted crusty bread, or alongside fries for a classic pairing