BACON MUSSELS


BACON MUSSELS
4 lb mussels, cleaned and debearded
4 slices bacon
1 small shallot, minced
3 garlic cloves, minced
1/2 habanero pepper, minced
1/4 cup fennel, chopped
1 cup dry white wine
1 cup chicken stock
1 lemon juice, fresh
zest of (1) 1emon
1 tbsp extra virgin olive oil
3 tbsp italian leaf parsley
2 tbsp cold butter

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