Roys Bacon Mussels Recipes
ROY'S BACON MUSSELS
Steamed mussels are one of my son's favorite dishes. I love them as well. We could lterally eat tons of these babies. With the addition of bacon and fennel, these mussels make one incredible appetizer. Cooking with Passion, sw:)
Provided by Sherri Williams @logansw
Categories Seafood Appetizers
Number Of Ingredients 13
Steps:
- In a large skillet fry bacon until crisy. Remove and set aside. Add ingredients 3-6 to skillet with bacon fat. Stir-fry until shallots are translucent. Add ingredients 7-12. Simmer for 2 minutes Add mussels to skillet and cover. Steam mussels for about 4-6 minutes on medium heat, until all shells are open. Remove mussels from skillet. Divide mussles up into 4 large bowls. Add cold butter to pot liquor. Simmer until butter is melted. Top each bowl with pot liquor and crumbled bacon Serve with italian crusy bread!
MUSSELS WITH BACON, SHALLOTS, AND APPLE
Provided by Food Network
Categories appetizer
Time 30m
Yield 6 to 8 servings
Number Of Ingredients 11
Steps:
- Cook bacon over a medium high heat in a wide saucepan until rendered and crisp. Drain off some of the fat. Add shallots and apple. Cook until slightly caramelized. Add mussels and stir to coat. Deglaze with white wine, apple cider, and vinegar. Reduce slightly. Add cream, thyme, salt, and pepper. Cover and cook until all the mussels are open and the sauce is reduced and slightly thickened. Serve in the pan or transfer to a large, wide bowl. Serve with toasted country bread.
MUSSELS WITH BACON AND RAPINI
Provided by Chuck Hughes
Time 41m
Yield 4 portions
Number Of Ingredients 21
Steps:
- In a large skillet, cook the bacon over medium heat until crispy, about 7 minutes. Remove from pan and set aside. Add the cubed up bread to the skillet to soak up all the excess bacon fat, add pepper and let it go on medium to low heat until bread crisps up. Remove from pan and set aside.
- For the croutons:
- Chop up the bread into thick cubes. Toss with the seasonings and oil. Bake until golden and crispy.
- For the mussels:
- Bring a large pot of water to boil for 30 seconds. Add the whole rapini and blanch for 45 seconds. Remove and plunge into a bowl of ice water. Drain and roughly chop. Set aside.
- In another pan, add and the olive oil and onions and cook for 2 minutes, then add the cherry tomatoes and continue cooking for 5 minutes. Add the wine, cover, and cook for 2 minutes then add mussels and water and cook until they begin to open, about 5 to 7 minutes. Add the rapini to the pan of muscles and cook for 2 minutes. Remove from heat, discard unopened mussels, add bacon, dill, chives, butter, lemon juice, to taste, salt, and pepper and serve with croutons on top.
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