Best Roys Bacon Mussels Recipes

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BAKED MUSSELS WITH MUSHROOMS AND BACON



Baked Mussels With Mushrooms and Bacon image

A great hors-d'oeuvre or first course served with a small salad. Make ahead and reheat for 5 minutes in a 350ºF (180ºC) oven. Delicious! From Food and Drink.

Provided by Leslie

Categories     Mussels

Time 20m

Yield 2-4 serving(s)

Number Of Ingredients 10

1 lb mussels, approx. (16 to 18)
2/3 cup pilsner beer
1/2 cup whipping cream
1 tablespoon butter
2 tablespoons finely diced shallots
1/4 cup finely diced smoked bacon
1 1/2 cups mixed mushrooms (oyster and brown cremini mushrooms)
1 tablespoon chopped parsley
1/2 cup grated Fontina cheese
salt & freshly ground black pepper

Steps:

  • Preheat oven to 400ºF (200ºC).
  • Put mussels, pilsner and cream in a large pot, cover with a lid, bring to a boil and steam for 2 to 3 minutes, or until mussels have opened.
  • Remove from heat and drain, reserving cooking liquid in a bowl and discarding any mussels whose shells remain closed.
  • Strain cooking liquid through a fine sieve, place in a pan and boil for 5 minutes or until thickened. Reserve for sauce.
  • Remove mussels from shells, separate top and bottom halves of shells, discarding top halves. Reserve remaining shells and mussels separately.
  • Melt butter over high heat in a large skillet. Sauté shallots, smoked bacon and mushrooms for 3 minutes, or until bacon is cooked and vegetables are soft.
  • Combine vegetable mixture with reserved mussels, reduced cooking liquid and chopped parsley.
  • Spoon mussels and mixture into reserved mussel shells. Place in a baking dish, top with grated cheese (at this point you can refrigerate for up to 24 hours until ready to serve) and bake for 5 minutes or until cheese is melted and mussels are warmed through.
  • Season with salt and pepper to taste.

Nutrition Facts : Calories 598.7, Fat 41.3, SaturatedFat 23.5, Cholesterol 191.8, Sodium 935.2, Carbohydrate 15.1, Fiber 0.1, Sugar 0.5, Protein 35.9

MUSSELS WITH BACON AND WHITE WINE



Mussels With Bacon and White Wine image

This dish of plump and juicy mussels in a fragrant broth comes from Kevin Dundon's program "Modern Irish Food".

Provided by Laura2of7

Categories     Mussels

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 9

3 lbs mussels, scrubbed
1 cup white wine
4 tablespoons butter
2 shallots, chopped
2 garlic cloves, finely chopped
8 slices bacon, chopped
2 large tomatoes, deseeded and chopped
1 tablespoon all-purpose flour
2 tablespoons chopped flat leaf parsley

Steps:

  • Clean the mussels and discard any that don't close when sharply tapped.
  • Place the mussels in a large saucepan and cover with the wine. Cook for 3-4 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.
  • Melt half the butter in a pan over a low heat and add the shallots and garlic.
  • Add the bacon, increase the heat to medium and cook for a few minutes until the bacon is crisp.
  • Now add the tomatoes and cook until softened.
  • 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.
  • Reheat the mussels in the sauce, then sprinkle with the parsley. Serve immediately with some crusty bread.

Nutrition Facts : Calories 549.9, Fat 26.6, SaturatedFat 11.2, Cholesterol 136.9, Sodium 1220.1, Carbohydrate 21.5, Fiber 1.2, Sugar 3, Protein 44

MUSSELS WITH BACON, SHALLOTS, AND APPLE



Mussels with Bacon, Shallots, and Apple image

Provided by Food Network

Categories     appetizer

Time 30m

Yield 6 to 8 servings

Number Of Ingredients 11

4 ounce smoked bacon, cut into 1/4-inch lardons
2 shallots, peeled and sliced into thin rings
1 tart apple, peeled and small diced
1 pound mussels, washed and bearded
1 ounce dry white wine
1 ounce apple cider
1/2 ounce apple cider vinegar
2 ounce heavy cream
1 fresh thyme branch
Kosher or sea salt
Fresh ground black pepper

Steps:

  • Cook bacon over a medium high heat in a wide saucepan until rendered and crisp. Drain off some of the fat. Add shallots and apple. Cook until slightly caramelized. Add mussels and stir to coat. Deglaze with white wine, apple cider, and vinegar. Reduce slightly. Add cream, thyme, salt, and pepper. Cover and cook until all the mussels are open and the sauce is reduced and slightly thickened. Serve in the pan or transfer to a large, wide bowl. Serve with toasted country bread.

MUSSELS WITH BACON AND RAPINI



Mussels with Bacon and Rapini image

Provided by Chuck Hughes

Time 41m

Yield 4 portions

Number Of Ingredients 21

Bacon
8 ounces/225 g thick-cut bacon, diced
Croutons
4 thick slices crusty bread
1 teaspoon pepper
1 teaspoon salt
1 teaspoon steak spice
1 tablespoon vegetable oil
Mussels
1/2 head rapini
1 tablespoon olive oil
1 medium-size Spanish onion, halved and sliced
2 cups whole red cherry tomatoes
3/4 cup white wine
2 pounds/900 g mussels, scrubbed and debearded
3/4 cup water
1/4 cup chopped fresh dill
1/4 cup chopped fresh chives
2 tablespoons butter
Lemon juice
Salt and freshly ground black pepper

Steps:

  • In a large skillet, cook the bacon over medium heat until crispy, about 7 minutes. Remove from pan and set aside. Add the cubed up bread to the skillet to soak up all the excess bacon fat, add pepper and let it go on medium to low heat until bread crisps up. Remove from pan and set aside.
  • For the croutons:
  • Chop up the bread into thick cubes. Toss with the seasonings and oil. Bake until golden and crispy.
  • For the mussels:
  • Bring a large pot of water to boil for 30 seconds. Add the whole rapini and blanch for 45 seconds. Remove and plunge into a bowl of ice water. Drain and roughly chop. Set aside.
  • In another pan, add and the olive oil and onions and cook for 2 minutes, then add the cherry tomatoes and continue cooking for 5 minutes. Add the wine, cover, and cook for 2 minutes then add mussels and water and cook until they begin to open, about 5 to 7 minutes. Add the rapini to the pan of muscles and cook for 2 minutes. Remove from heat, discard unopened mussels, add bacon, dill, chives, butter, lemon juice, to taste, salt, and pepper and serve with croutons on top.

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