I actually got the inspiration for this recipe from Guy Fieri on his cooking program one day a long time ago while he was at JCT Restaurant in Atlanta, GA. I’ve since adopted it, given it my own flair and I love to cook it. This dish takes about 10 minutes to prepare and it will knock your socks off. Check out the recipe for angry mussels to also watch my video.
SO… If you’re a seafood lover and you’ve paid high dollar for steamed mussels in white wine at a seafood house, then you’ll be amazed when you fire these baby’s up. In fact, Im positive you won’t ever order mussels out again because you’ll be disappointed. If you think you don’t like mussels, do me a favor and give this a try…
- 1-2 lbs of fresh mussels from your local seafood shop or grocer.
- ½ – 1 lb of thick cut bacon depending on above choice
- 2-3 shallots
- 4-5 serranno peppers halved and seeded
- 2 garlic cloves
- Bunch of fresh Cilantro
- ½ bunch of green pencil onion
- White wine / dry for cooking.
- 1 Large, deep service bowl
STEP 1 – Wash your mussels in cold water to rinse off any residue from their packing and any other sand or stuff that may be on them naturally.
~ This is always good entertainment for the ladies! ~ Fresh mussels are still alive so they begin to open up and move around when cold water is rushing over them.
STEP 2 – Render the bacon about ¾ cooked (not crispy). You’ll start by cutting the raw bacon into bits and cooking it down. Once finished pull the bacon off to the side reserving the bacon grease in the pan.
STEP 3 – Chop your Serrano peppers, fresh Garlic, Shallots, Green Onion, and Cilantro.
STEP 4 – Add the Serrano Peppers, Garlic, and Shallots to the reserved bacon grease in the pan. Sauté and mix well until the aroma has you crying in anticipation.
STEP 5 – Add your mussels to the mixture. Pour the washed mussels right into this bacony, spicy blend. Add ½ to ¾ bottle of white wine (preferably dry) to the mixture depending on your taste and love for juice!
STEP 6 – Cover with a lid and cook for 2 minutes. Mussels, much like shrimp and other seafood, take very little time to cook. Really, once you notice the shells open up and the mussel looks well formed, you’re done!
STEP 7 – Pour the entire mixture into a nice serving bowl or platter with a raised edge. Sprinkle the reserved Bacon bits, Green Onions, and Cilantro over the top.
FINAL STEP – Don’t forget to pair this up with your favorite white wine to finish your palette We also served along with this dish, a nice warmed Brie Cheese with a Sun Dried, Olive Oil and Pine Nut mixture with crackers.
BAM! Grab a large serving spoon and serve this dish like a soup into bowls for your guests. I guarantee some “oooo’s” “Ooohhh’s” and “Mmmmmmm’s”.