In a large skillet fry bacon until crisy. Remove and set aside.
Add ingredients 3-6 to skillet with bacon fat. Stir-fry until shallots are translucent.
Add ingredients 7-12. Simmer for 2 minutes
Add mussels to skillet and cover. Steam mussels for about 4-6 minutes on medium heat, until all shells are open.
Remove mussels from skillet. Divide mussles up into 4 large bowls.
Add cold butter to pot liquor. Simmer until butter is melted.
Top each bowl with pot liquor and crumbled bacon
Serve with italian crusy bread!
Bron: Sherri Logan Williams
