Kilmore Quay Mussels with Bacon and White Wine
Kilmore Quay Mussels with Bacon and White Wine
Enjoy this quick and easy mussel recipe from Kevin Dundon's Modern Irish Food.
  • Difficulty Level Moderate
  • Technique Stir Frying
  • Preparation Time 10 minutes
  • Cooking Time 25 minutes
  • Yield 4 - 6 servings
  • 5 kilograms (3lb) Mussels, scrubbed
  • 225 millilitres (1 cup) White wine
  • 55 grams (4 tablespoons) Butter
  • 2 Shallots, chopped
  • 2 Garlic cloves, finely chopped
  • 8 rashers (slices) of streaky (fatty) Bacon, chopped
  • 2 large Tomatoes, deseeded and chopped
  • 1 tablespoon Plain (all-purpose) flour
  • 2 tablespoons chopped flat leaf Parsley
  1. Clean the mussels and discard any that don’t close when tapped sharply
  2. 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.
  3. Transfer the mussels 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
  4. 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
  5. Mash together 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
  6. If you find that the sauce is too thick, add a little water to loosen the mixture
  7. Reheat the mussels in the sauce, then sprinkle with the parsley. Serve immediately with some crusty bread

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