This post and recipe comes from my eldest brother, Robert. He is an incredible cook and those who know him and who have had the opportunity to sit at his table and enjoy some of the incredible morsels he has created, know exactly what I'm talking about…If you'd like to check some of his food out visit 'Taylor Made Supper Club'. Needless to say, after tasting his Mussels and having the pleasure of enjoying them more than once I simply had to have the recipe to share…I hope you enjoy…Thank you for sharing Robert.
Ingredients
1lb mussels
1 cup dry white wine
1″ thick slab of bacon, diced (or equivalent in sliced bacon)
1/2 red onion
3 green onions
1 seranno chili or a good pinch of crushed red pepper
some good crusty bread
Method
Get your bacon in a good pan and render it down.
Once rendered, remove it and place it on a paper towel.
Use the smokey rendered fat and sauté some aromatics (garlic, red onions and the whites of some scallions/green onion).
Once the flavours start to saturate, add some crushed red pepper flakes and a little bit of cayenne to spice it up.
Now, turn up the heat, toss your mussels in and a good glut of dry white wine.
Pop the lid on and simmer for about 5 minutes.
Then, remove to a bowl, toss in the bacon, top with green onion tops and get out your crusty bread to dip in and enjoy all the juices that have developed.
The liquid that cooks out of the mussels mixed with the wine, bacon, chilis and all that other good stuff makes for some seriously awesome flavour.
Use the method above or, keep it simple and just sauté, steam and eat. Way too easy.
