This just might be my new favorite way to eat mussels. Sure, I love all sorts of them from the traditional shallot and white wine based sauces to the more indulgent coconut curry, but there is just something so perfect about this dish that has me excited to get home from work tonight and get the kids to bed so that I can make a pot of these for a “date night” meal on the couch! To make these mussels really quick and easy to do on a moments notice I used frozen, pre-cleaned ones that can be found in your grocers frozen seafood section. I will admit, the first time that I had ordered mussels from the meat counter and found out that they didn’t come in, I was more than a little disappointed I had my heart set on them, but living in North Dakota, it’s not always a guarantee to get them in. They convinced me to try frozen ones and I did. I had promised several people mussels that night and figured it was worth a shot. They turned out delicious and all I had to do was make the broth, open the bag of mussels, pour them in the pot, and close the lid for 5-7 minutes or until the tasty little crustaceans have opened their shells. Serve them with a nice crusty loaf of bread for mopping up all of the delicious broth and you have a lovely, 10 minute meal!
Beer and Bacon Mussels
- 4 tablespoons butter
- 1/3 cup finely diced yellow onion (about 1/8 inch)
- 3 cloves garlic, fresh, minced
- 1/4 teaspoon red chili flake
- 1/2 teaspoon kosher salt
- 1/2 teaspoon cracked black pepper
- 1/2 cup bacon, crisp cooked and crumbled (can use pre-made packaged kind as long as it is real bacon)
- 2 tablespoons whole grain mustard
- 1 – 12 ounce light colored beer (you can use your favorite, this is just what I personally tested and know tastes great!)
- 1/3 cup sliced green onion tops
- 1/4 cup chopped parley
- 1-2 pounds mussels, fresh or frozen,cleaned
In heavy bottom sauce pan, melt butter over medium low heat. Add onion, garlic,chili flake, salt and pepper. Stirring occasionally, cook until onions are soft and translucent. Turn heat to high and add bacon crumbles and whole grain mustard. Stir and heat until bacon is fragrant. Add beer and bring to a boil. Let boil for 2-3 minutes. Add mussels, give a quick stir, reduce the heat to medium/low and cover with lid. Let mussels steam for 5-7 minutes or until they are all open. Remove from the heat and stir in the green onion and parsley. Serve in pot or large bowl with sliced of crusty bread and enjoy!