Ingredients
-
3
-
1
-
4
-
2
-
2
-
8
-
2
-
1
-
2
-
-
-
-
-
-
Directions
Mussels With Bacon and White Wine, This dish of plump and juicy mussels in a fragrant broth comes from Kevin Dundon’s program Modern Irish Food , This dish of plump and juicy mussels in a fragrant broth comes from Kevin Dundon’s program Modern Irish Food
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Steps
|
1
Done
|
Clean the Mussels and Discard Any That Dont Close When Sharply Tapped. |
|
2
Done
|
Place the Mussels in a Large Saucepan and Cover With the Wine. Cook For 34 Minutes, Shaking the Pan Once or Twice, Until the Mussels Are Open. Transfer Them to a Bowl and Discard Any That Do not Open. Strain the Cooking Liquid Into a Separate Bowl to Remove Any Grit or Impurities and Set This and the Mussels Aside. |
|
3
Done
|
Melt Half the Butter in a Pan Over a Low Heat and Add the Shallots and Garlic. |
|
4
Done
|
Add the Bacon, Increase the Heat to Medium and Cook For a Few Minutes Until the Bacon Is Crisp. |
|
5
Done
|
Now Add the Tomatoes and Cook Until Softened. |
|
6
Done
|
Mash the Flour and the Remaining Butter in a Bowl, Then Add This Mixture to the Pan, Piece by Piece. at the Same Time, Slowly Add the Mussel Cooking Liquid. If You Find That the Sauce Is Too Thick, Add a Little Water to Loosen the Mixture. |
|
7
Done
|
Reheat the Mussels in the Sauce, Then Sprinkle With the Parsley. Serve Immediately With Some Crusty Bread. |
