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Angry Mussels

Angry Mussels Recipe

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Description

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…

The key here is bacon. Everything is better with bacon, from donuts to meat wrapped in bacon, to burgers and you guessed it – seafood. The recipe ends like a seafood pho elixir. Do yourself a favor and expand your horizons.

Adapted from Guy Fieri’s adventure to JCT Restaurant in Atlanta, GA.

Nutritions

Ingredients

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
1 Bunch of fresh Cilantro
½ bunch of green pencil onion
White wine / dry for cooking.
* Click to ingredient to choose one

Directions

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.
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.
3
Chop your Serrano peppers, fresh Garlic, Shallots, Green Onion, and Cilantro.
4
Add the Serrano Peppers, Garlic, and Shallots to the reserved bacon grease in the pan. Saute and mix well until the aroma has you crying in anticipation.
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!
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!
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.
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