Spicy Mussels in a White Wine Cream Sauce with Bacon and Tomatoes
This dish is smoky, spicy, creamy, salty and sweet, all at the same time. Honestly, I am really proud of this recipe because it’s simple and yet really intense. Trust me, you have to try it. Even if you’re not a fan of heat, go with the jalapenos because the cream neutralizes the heat as soon as you feel it. Honestly incredible.
Serves 4 (as an appetizer)
2 Strips of bacon sliced into small strips (lardons)
1 Small red onion, diced
½ Jalapeno pepper, sliced
5-6 Sprigs fresh thyme
½ Cup white wine
2 lb mussels, cleaned
¼ Cup half & half (10%) cream
1 Medium tomato, chopped
¼ tsp salt
¼ tsp pepper
Place a large pot with a tight-fitting lid over high heat and sauté the bacon until crisp.
Remove the bacon pieces and transfer them to a paper towel to rest.
Pour out the excess bacon fat from the pot but don’t wipe it clean.
Place the pot on medium heat (any warmer may cause a smoke show) and add the onion, jalapeno peppers and the thyme sprigs.
Saute for 5 – 7 minutes, until the veggies are soft and translucent.
Add in the wine and mix well.
Add in the mussels and again mix well and then immediately cover the pot with the lid and turn the heat to medium high.
Turn the timer on for 5 minutes; let the mixture come to a boil and steam the mussels.
Once the mussels are cooked, use a slotted spoon and transfer the mussels to a serving dish.
Discard any mussels that didn’t open.
Return the pot to low heat and add in the cream, tomatoes, salt and pepper; mix well. Warm the tomatoes and cream through but don’t let the pot come to a boil
Taste and adjust seasoning.
Pour the contents of the pot over the mussels.
Feel free to discard the bay and thyme sprigs but I left them because I usually do!
Top with the crispy, yummy bacon pieces.
Serve with toasted crusty bread.
- Pancetta will work in place of bacon.
- Turkey bacon is gross.
- White onion will work in place of the red.