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.
|1-2 lbs of fresh mussels from your local seafood shop or grocer.|
|½ - 1 lb of thick cut bacon depending on above choice|
|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.|