Roys Bacon Mussels Recipes

ROY'S BACON MUSSELS

Roy's Bacon Mussels image

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

Number Of Ingredients 13

Ingredients

- 4 lb mussels, cleaned and debearded
- 4 slices bacon
- 1 small shallot, minced
- 3 garlic cloves, minced
- 1/2 habanero pepper, minced
- 1/4 cup fennel, chopped
- 1 cup dry white wine
- 1 cup chicken stock
- 1 lemon juice, fresh
- zest of (1) 1emon
- 1 tbsp extra virgin olive oil
- 3 tbsp italian leaf parsley
- 2 tbsp cold butter

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

Mussels with Bacon, Shallots, and Apple image

Provided by Food Network

Categories appetizer

Time 30m

Yield 6 to 8 servings

Number Of Ingredients 11

Ingredients

4 ounce smoked bacon, cut into 1/4-inch lardons
2 shallots, peeled and sliced into thin rings
1 tart apple, peeled and small diced
1 pound mussels, washed and bearded
1 ounce dry white wine
1 ounce apple cider
1/2 ounce apple cider vinegar
2 ounce heavy cream
1 fresh thyme branch
Kosher or sea salt
Fresh ground black pepper

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

Mussels with Bacon and Rapini image

Provided by Chuck Hughes

Time 41m

Yield 4 portions

Number Of Ingredients 21

Ingredients

Bacon
8 ounces/225 g thick-cut bacon, diced
Croutons
4 thick slices crusty bread
1 teaspoon pepper
1 teaspoon salt
1 teaspoon steak spice
1 tablespoon vegetable oil
Mussels
1/2 head rapini
1 tablespoon olive oil
1 medium-size Spanish onion, halved and sliced
2 cups whole red cherry tomatoes
3/4 cup white wine
2 pounds/900 g mussels, scrubbed and debearded
3/4 cup water
1/4 cup chopped fresh dill
1/4 cup chopped fresh chives
2 tablespoons butter
Lemon juice
Salt and freshly ground black pepper

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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