Mussels with Beer and Bacon
- Level: Easy
- Yield: 4 servings
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- Nutritional Analysis
- Per Serving
- Calories
- 620
- Total Fat
- 28 grams
- Saturated Fat
- 14 grams
- Cholesterol
- 92 milligrams
- Sodium
- 1341 milligrams
- Carbohydrates
- 65 grams
- Dietary Fiber
- 4 grams
- Sugar
- 8 grams
- Protein
- 27 grams
- Total: 30 min
- Active: 30 min
Ingredients
4 slices thick-cut bacon, chopped
4 tablespoons unsalted butter
2 shallots, thinly sliced
3 cloves garlic, minced
3 leeks, trimmed, halved lengthwise and sliced crosswise about 3/4 inch thick
16 ounces lager-style beer
4 sprigs thyme
3 pounds mussels, rinsed and debearded
3 tablespoons Dijon mustard
1/3 cup heavy cream
1/4 cup chopped fresh parsley
1 baguette, warmed and sliced, for serving
Directions
- Cook the bacon in a Dutch oven or other large heavy pot over medium-high heat, stirring occasionally, until lightly browned and crisp, 3 to 5 minutes. Add the butter and let melt, then add the shallots and cook until tender, about 2 minutes. Stir in the garlic until softened, about 30 seconds. Add the leeks and cook, stirring occasionally, until slightly wilted, about 2 minutes.
- Add the beer and thyme sprigs to the pot and bring to a simmer. Add the mussels, cover and cook until they open, 3 to 5 minutes. Stir together the mustard and heavy cream in a small bowl, then stir the cream mixture into the mussels until combined; return to a simmer. Discard any mussels that do not open and discard the thyme sprigs.
- Divide the mussels, vegetables and broth among shallow bowls. Sprinkle with the parsley and serve with the sliced baguette.