Beer-Steamed Mussels with Bacon

Name: Beer-Steamed Mussels with Bacon
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 2
Cuisine: Global
Ingredients: 177 milliliters Belgian-style ale, or witbier; 4 strips bacon, chopped; 2 servings Crusty bread, for serving; 2 teaspoons Dijon mustard; 3 sprigs fresh thyme; 4 teaspoons medium cloves of garlic, minced (about; 907 grams fresh mussels, scrubbed clean and beards removed; 59 milliliters chopped parsley leaves; 2 servings Salt and freshly ground black pepper; 118 milliliters large shallot, minced (about

Beer-Steamed Mussels with Bacon is a dairy free hor d'oeuvre. One portion of this dish contains approximately 34g of protein, 23g of fat, and a total of 429 calories. This recipe serves 2. Head to the store and pick up shallot, salt and pepper, mussels, and a few other things to make it today. To use up the bacon you could follow this main course with the Blueberry Buckle as a dessert. From preparation to the plate, this recipe takes approximately 30 minutes.

Instructions

Place the bacon in a large stainless steel skillet set over medium heat and cook, stirring occasionally, until brown and crisp, 5 to 7 minutes. Using a slotted spoon, transfer the cooked bacon to a plate lined with paper towels. Set bacon aside.

Ingredients you will need

Cooked Bacon

Bacon

Equipment you will use

Slotted Spoon

Paper Towels

Frying Pan

Add the shallots and garlic to the pan and cook, stirring frequently, until the shallots soften and the garlic just begins to brown, 3 to 5 minutes.

Ingredients you will need

Shallot

Garlic

Equipment you will use

Frying Pan

Add the thyme to the pan and stir in the beer, making sure to scrape up any browned bits from the bottom of the pan. When the beer begins to bubble, reduce the heat to medium-low and add the cleaned mussels to the pan in a single layer.

Ingredients you will need

Mussels

Thyme

Beer

Equipment you will use

Frying Pan

Place a lid on the pan and simmer for 5 minutes.

Equipment you will use

Frying Pan

After 5 minutes, check the mussels. Using a pair of tongs, remove any mussels that have opened and transfer to a large bowl. Cover the pan again and simmer for another 5 minutes, transferring any opened mussels to the large bowl.

Ingredients you will need

Mussels

Equipment you will use

Tongs

Bowl

Frying Pan

When all of the mussels are opened and transferred to the bowl, whisk the Dijon mustard into the sauce in the pan. Taste the sauce and season with salt and black pepper. Keep in mind that the bacon, as well as the liquor given up by the mussels, are both salty, so not much additional salt may be needed.

Ingredients you will need

Salt And Pepper

Dijon Mustard

Mussels

Liquor

Bacon

Sauce

Salt

Equipment you will use

Whisk

Bowl

Frying Pan

Pour the finished sauce over the mussels, then sprinkle on the reserved bacon, as well as the chopped parsley.

Ingredients you will need

Mussels

Parsley

Bacon

Sauce

Serve the mussels with crusty bread and cold beer.

Ingredients you will need

Crusty Bread

Mussels

Beer

Equipment

Ingredients

Servings:

177milliliters

Belgian-style ale, or witbier 4strips

bacon, chopped 2servings

Crusty bread, for serving 2teaspoons

Dijon mustard 3sprigs

fresh thyme 4teaspoons

medium cloves of garlic, minced (about 907grams

fresh mussels, scrubbed clean and beards removed 59milliliters

chopped parsley leaves 2servings

Salt and freshly ground black pepper 118milliliters

large shallot, minced (about

Recommended wine: Chardonnay, Muscadet, Riesling

Chardonnay, Muscadet, and Riesling are great choices for Shellfish. Buttery chardonnay is great for scallops, shrimp, crab, and lobster, while muscadet is a classic pick for mussels, oysters, and clams. If you've got some spice in your shellfish, a semi-dry riesling can balance out the heat. You could try Santan Ema Reserve Chardonnay. Reviewers quite like it with a 4.3 out of 5 star rating and a price of about 14 dollars per bottle.