![]() * You can prepare the dish to this point ahead of time and pick up from here when it’s time to eat*īring the bacon-shallot mixture to a gentle simmer and pour in the white wine. ![]() Cooking the shallots gently until they are soft is critical.Īdd the garlic slices and sauté for about 1 minute. Sauté for about 5 minutes until the shallots have softened and mixed well with the bacon. Stir to coat with the oil and then sauté for a few minutes until the bacon has rendered most of it’s fat and it starting to turn brown.Īdd the shallots, herbs, a pinch of salt and stir into the bacon. In a Dutch oven or large pot with a lid, heat the olive oil over medium-high heat for 30 seconds and then add the bacon strips. We bought super fresh mussels from a local seafood store and I created this recipe to show appreciation for my wonderful hosts, and make my mother proud. While visiting friends in Manchester-by-the Sea, Massachusetts, my Belgian friend requested mussels, specifically mussels with bacon. Every time I make mussels I reconnect with my mother and feel proud to continue her elegant and homey tradition. She insisted on shallots instead of onions, and carefully minced and slowly sautéed them (in butter or olive oil? I’m not sure) to soften until they practically melted away. They were covered in barnacles and were a mess to look at, especially compared with the mussels we can get nowadays at most markets. ![]() She took me there several times when I was very young, at low tide when we could venture out to the rocks where the mussels lived. One of her biggest joys was collecting mussels from Shinnecock Bay in Southampton. They were one of my mother’s favorite foods and she prepared them very thoughtfully and often, for close friends and family. No other ingredient evokes so many memories and emotions for me as do mussels.
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