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    • Mussels with Bacon and Leeks

    Mark Sharron
    Easy
    30 minutes
    02-Apr
    Mussels with Bacon and Leeks is a delicious and easy seafood dish full of flavour. It is a great way to make a simple meal for a family or a dinner party. Combining bacon, garlic, leeks, and white wine makes for a flavourful and comforting meal. This dish can be served with a side of crusty bread or over a bed of rice.     
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    Ingredients

    • 2 pounds mussels, scrubbed and debearded
    • 4 slices bacon, diced
    • 2 cloves garlic, minced
    • 1 leek, thinly sliced
    • 1/2 cup white wine
    • 2 tablespoons butter
    • 2 tablespoons chopped fresh parsley
    • Salt and pepper to taste

    Method

    • Step-by-Step Method for Mussels with Bacon and Leeks
    • Rinse and scrub the mussels thoroughly under cold water; debeard any that need it and discard any open mussels that do not close when tapped
    • Dice the bacon slices into small pieces
    • Mince the garlic cloves
    • Trim off tough green tops and root of the leek, split lengthwise, rinse under running water to remove grit, then thinly slice the white and light green parts
    • Roughly chop the fresh parsley
    • In a large pot or deep skillet, cook the diced bacon over medium heat until crisp; use a slotted spoon to transfer bacon to a paper-towel-lined plate, leaving rendered fat in the pot
    • Add minced garlic and sliced leek to the bacon fat; sauté over medium-low heat until softened and fragrant, about 3-4 minutes
    • Pour in the white wine, increase heat to medium-high, and bring to a simmer
    • Add the mussels to the pot and cover tightly with a lid
    • Steam the mussels for 4-6 minutes, occasionally shaking the pot, until they open (discard any mussels that remain closed)
    • Remove the pot from heat; using a slotted spoon, transfer mussels to serving bowls
    • Stir the butter into the hot cooking liquid until melted and emulsified; season with salt and pepper to taste
    • Spoon the leeks and broth over the mussels
    • Sprinkle the cooked bacon and fresh parsley across the mussels just before serving
    • Serve immediately, offering crusty bread on the side if desired (not calculated in nutrition)