- 5 ounces smoked bacon (like Hatfield’s Classic Hardwood Smoked Bacon)
- 3 garlic cloves, thinly sliced
- 2 large shallots, thinly sliced
- 1 large Thai chili pepper, seeded and sliced
- 1/2 cup dry white wine
- 1/2 cup water
- 1 tablespoon Sriracha sauce
- Juice from 1 lime (divided)
- 1 tablespoon ghee (or butter)
- 3 1/2 pounds PEI mussels, rinsed, scrubbed, and debearded
- 1/4 cup fresh cilantro, chopped
- 1/4 cup fresh parsley, chopped
- Slices of toasted bread for dipping
- Cut the bacon slices into small cubes (it’s much easier if the bacon is frozen). Set aside in a small bowl.
- In a large Dutch oven or pot, cook the bacon
until crispy. Remove bacon from the pot and drain on paper towels,
leaving 1-2 tablespoons of bacon fat in the pot.
- On medium heat, sauté the garlic, shallots, and Thai chili pepper until shallots are translucent, about 4-5 minutes.
- Add the wine to the pot and simmer until
reduced by half. Add in the water, Sriracha sauce, juice from 1/2 lime,
and ghee and stir to combine.
- Turn the heat to high and add in the
mussels. Cover the pot and cook for approximately 5 minutes (or when
mussels are fully open).
- Before serving, squeeze the other half of
lime over the mussels, sprinkle in the bacon pieces, and top with
cilantro and parsley. When ready to serve, ladle the broth over the
mussels and garnish with more herbs.
- Serve with crusty bread for dipping.
Recipe courtesy of Lesli Schwartz