mussels with bacon

How to make mussels with bacon recipe

Serves 4

Preparation time 8 minutes, Cooking time 30–35 minutes

Ingredients:
6 lean back bacon rashers, chopped
2 shallots, sliced
2 garlic cloves, chopped
250 ml (8 fl oz) white wine
400 g (13 oz) can chopped tomatoes
1 tablespoon chopped thyme, plus extra sprigs to garnish
2 kg (4 lb) live mussels, scrubbed and debearded (discard any that don’t shut when tapped)
2–3 tablespoons half-fat crème fraîche (optional)
salt and pepper

Method:
Heat a very large, heavy-based saucepan over a medium heat, then add the bacon and dry-fry for 3–4 minutes or until beginning to colour. If the bacon is very lean, fry in 1 tablespoon olive oil. Add the shallots and garlic and fry for 2–3 minutes or until softened.

Stir in the white wine, tomatoes and thyme and season with salt and pepper to taste. Bring to the boil, then reduce the heat and simmer for 20 minutes or until the sauce has thickened.

Add the mussels and stir to coat, then cover with a tight-fitting lid and cook for 4–5 minutes, or until the mussels have opened, stirring once. Discard any that remain closed.

Stir in the crème fraîche, if using, and serve in deep bowls garnished with thyme sprigs.

For traditional moules marinières, omit the bacon and cook the shallots and garlic in a knob of butter. Pour in the white wine, or replace with 250 ml (8 fl oz) dry cider, and then add the mussels. Cook as above. Stir in the crème fraîche and scatter with chopped parsley to serve.

mussels with bacon