First posted: Jan 20, 2016

Mussels with White Wine, Bacon and Mustard



Cooks in:        Serves:2

  • 600–700 g fresh mussels
  • 1½ tsp butter
  • 1 Tbsp olive oil
  • 2 spring onions, chopped
  • 2 rashers bacon, chopped
  • 1 clove garlic, chopped
  • 3 sprigs fresh thyme or 1 tsp dried
  • 150ml white wine (or beer or cider)
  • ¼ cup cream
  • 1 tsp Dijon mustard
  • salt and freshly ground black pepper
  • 2 Tbsp chopped fresh parsley
  • Fresh crusty sourdough bread for serving

What to do

1. Rinse the mussels under cold running water and scrub off any bits of ‘grassy beard’ that might still be stuck to them.

2. Heat the butter and olive oil in a large heavy-based saucepan over medium–high heat. When the butter starts to foam, add the spring onions and bacon and cook for about 3 minutes. Add the garlic and thyme and cook for another minute.

3. Add the wine and simmer for 2–3 minutes, then add the mussels. Put on the lid and steam for 4 minutes, tossing vigorously from time to time. This will help the mussels to open.

4. Add the cream and mustard, season with salt and pepper, and stir gently before removing from the heat. Spoon into warmed bowls, sprinkle with the parsley and serve with chunks of fresh bread.

Photo from 'Sarah Graham's Food Safari' by Ricardo de Leça.

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