Mussels with bacon & wine
6 - 7
PersonalPoints™ per serving
If you like mussels, you’ll love this quick and easy dish that’s flavoured with shallots, bacon, white wine and plenty of fresh parsley, and served with sourdough to mop up the juices.
Mussels weighed with Shells
1 medium, finely chopped
Bacon medallions, raw
2 clove(s), thinly sliced
Dry white wine
15 sprig(s), fresh, roughly chopped
- Clean the mussels under running water, removing any beards. If any mussels are open, tap them lightly on your kitchen counter. If they stay open, discard them.
- Put the oil in a large pan and fry the shallot and bacon over a medium heat for 2-3 minutes. Stir in the garlic and cook for a further minute.
- Pour in the wine and simmer for 1 minute. Add the mussels, then cover and cook for 5 minutes or until the mussels have opened, shaking the pan every now and then. Discard any mussels that stay shut and, using a slotted spoon, transfer the remainder to a large bowl and cover to keep warm.
- Bring the mussel cooking liquid to a gentle boil and cook for 2-3 minutes until slightly reduced. Turn off the heat, then stir in half the parsley. Return the mussels to the pan and season to taste. Scatter over the remaining parsley and serve with the bread on the side.
Serve this with a mixed green salad on the side.