Recipe courtesy of Chuck Hughes and Chuck Hughes
Save Recipe Print
Total:
41 min
Prep:
20 min
Inactive:
1 min
Cook:
20 min
Yield:
4 portions
Level:
Easy

Ingredients

Directions

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.

Our Best Thanksgiving Videos 15 Videos

Get the recipe

Sticky Pecan Pull-Apart Bread 00:37

This simple dessert is a crowd pleaser that only uses a few ingredients.

IDEAS YOU'LL LOVE

Mussels

Recipe courtesy of The Brazen Head

Mussels

Recipe courtesy of Dory Ford

Mussels "Luigi"

Recipe courtesy of Robert Irvine

Mussels Marinara

Recipe courtesy of Robert Irvine

Tequila Mussels

Recipe courtesy of Emeril Lagasse

Broiled Mussels

Recipe courtesy of Jennifer Paterson

Sauteed Mussels

Recipe courtesy of The Dish

Mussels Mariniere

Recipe courtesy of Wolfgang Puck

Steamed Mussels

Recipe courtesy of Bobby Flay

Browse Reviews By Keyword