Steamed Mussels with White Wine and Bacon
by The Fishes & Dishes Cookbook by Kiyo Marsh - Tomi Marsh - Laura Cooper
Seafood Recipes and Salty Stories from Alaska's Commercial Fisherwomen
We are lucky to have such plump, delicious mussels available to us in the Pacific Northwest. White wine and bacon are delicious accompaniments, and provide plenty of tasty broth for dipping bread. If you don’t like kick, omit the red pepper flakes.
2 strips of bacon, chopped
1/3 cup minced red onion
3 cloves garlic, minced
1/4 tsp red pepper flakes, optional
1 packed Tbsp chopped fresh oregano
1 large tomato, finely diced
1 cup dry white wine
2 Tbsp butter
1 lb. mussels, cleaned and debearded
Sea salt and freshly ground black pepper
Chopped fresh Italian parsley, for garnish
- In a large pot over medium heat, saute’ until soft, about 5 minutes. Add the oregano, tomato, and wine, and simmer for about 10 minutes.
- Add the butter and the mussels. Cover the pot and steam the mussels for 5 to 10 minutes until all have opened discard and mussels that have not opened. Season to taste with salt and pepper. Pour the mussels and broth into a bowl, sprinkle with chopped parsley, and serve immediately with fresh bread.
Makes 4 Servings