Ingredients

• 3 lbs mussels, cleaned and debearded (substitute pre-packaged mussels)

• 2-3 strips of bacon

• 2 shallots, julienne

• 3 cloves garlic, minced

• 1 TBSP olive oil (more if needed)

• 1/2 cup white wine

• 1/4 cup chicken/vegetable stock

• 1-2 roma tomatoes, small cubes

• salt/pepper to taste

• chopped flat leaf parsley (optional garnish)

 

Directions

1. Heat pan and cook strips of bacon; remove and cut into 1 inch pieces after (set aside)

2. Add olive oil to bacon grease and cook shallots until translucent; salt and pepper

3. Add garlic and tomatoes; cook 2 minutes

4. Add mussels and wine; cover and steam until wine reduces and mussels open

5. Add bacon pieces and discard any mussels that have not opened (*those are bad!)

6. Add more salt/pepper if needed

7. Garnish with flat leaf parsley if desired; pairs well with toasted, buttered sourdough bread