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If you like Mussels

pamilyn's picture

 Cooking Discussion -  If you like mussels 
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Dec-14 12:23 pm 

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I made this for the second time last night for "Girls night" OMG this is so good I have to share it with you guys. It is from "The Best American Recipes, 2003-2004, by Fran McCullough and Molly Stevens" Source: Food and Wine, Cook: Michael Romano


Mussels with Smoky bacon, lime, and cilantro.

Testing notes for this recipe start with one word----Killer!

Serves Four

1/4 pound thick sliced lean smoked bacon, cut into 1/2 inch pieces. They used Nimon Ranch, I used Neuskes applewood smoked bacon

2 large shallots (I used yellow onion)

1 large jalapeno pepper, thinly sliced into rings, seeds removed

salt and pepper

1/2 pound plum tomatoes, coarsely chopped or 1 14 oz. can diced tomatoes in juice

1/2 cup dry white wine

2 Tablespoons ketchup

3 1/2 pounds medium mussels, scrubbed and debearded(I used cultivated black mussels)

2 Tablespoons lime juice

1/4 cup chopped cilantro

2 tablespoons unsalted butter (I used Plugra)

Crusty bread (Well.... we all know what bread to serve with this! LOL. My girlfriends went ga, ga over the bread and sauce)

Cook bacon in a large enameled cast iron dutch oven over medium heat until crisp, about 8 minutes. Pour off all but 2 tablespoons of the fat. Add shallots and jalapeno, season with salt and pepper, and cook, stirring occasionally, until softened but not browned, about 4 minutes. Add the tomatoes and cook for 3 minutes. Add wine and ketchup and simmer until reduced by half, about 4 minutes.Increase heat to high and add mussels. Cover and cook, shaking pan a few times until the mussels open, about 5 minutes.With a slotted spoon transfer the mussels to four large serving bowls. Remove the dutch oven from the heat and stir in the lime juice, cilantro and butter. Ladles the sauce over the mussels and serve at once with the bread.


 Look for thick cut good quality bacon. It makes a difference

for the freshest mussels, don't debeard until immediately before you plan to cook them. Grab the wiry threads (or beards) and yank them off or cut off with a small knife. Some farm raised mussels will have only the thinnest beards, which take no force at all to remove.

If you don't have a large enameled cast iron dutch oven, use a stainless steel or other non reactive pot with a tight cover. A large frying pan would work

Pamilyn note....This makes a lot of mussels but they are so good they were all gone.


The purpose of Art is washing the dust of daily life off our souls

The purpose of Art is washing the dust of daily life off our souls

Jane's picture

(post #38368, reply #1 of 1)

I was tempted by the glorious review of this recipe and wanted to like this so much as I respect the authors and like the Best American Recipes I tried it several was okay but did not merit the "killer" review...personally wouldn't make it again...I prefer one I made from epicurious with the typical cream, leeks and wine....and I don't prefer creamy anything....very very good....