MUSSELS WITH BACON AND RAPINI
Make and share this Mussels With Bacon and Rapini recipe from Food.com.
Provided by Chuck Hughes
Categories Mussels
Time 41m
Yield 4 portions
Number Of Ingredients 18
Steps:
- For the bacon:.
- In a large skillet, cook the bacon over medium heat until crispy, about 7 minutes. Remove from pan and set aside.
- For the croutons:.
- Chop up the bread into thick cubes.
- Add some 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.
- Toss remaining bread cubes 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.
Nutrition Facts : Calories 439.1, Fat 21.3, SaturatedFat 7.3, Cholesterol 28.4, Sodium 1125.5, Carbohydrate 43.7, Fiber 3.1, Sugar 5.2, Protein 11.6
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".
Provided by Laura2of7
Categories Mussels
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 9
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
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