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RECIPE FOR MUSSELS: Skewered Mussels & Bacon

Ingredients:
48 mussels
24 slices of lean bacon (rib end)
50g butter
1/4 teaspoon dried dill.
1 medium onion
3-4 tomatoes
1 clove garlic
1 sprig oregano
2 tablespoons olive oil.
4 wooden skewers

 

Method
Steam mussels in a large saucepan until open.  Strain mussels and retain cooking juices.

Remove mussels from both shells, combine butter and dill.  Place half teaspoon of butter mixture in each mussel and wrap two mussels in one bacon slice, 12 mussels to one skewer.  Chop onions very finely.  Blanch, peel and seed tomatoes, then cut into small slices.  Braise onions in olive oil in shallow saucepan, add tomatoes, clove of garlic and oregano, add juices retained from mussels and over a low heat simmer for 20-30 minutes until most of the liquid has evaporated.

Remove garlic and sprig of oregano.  Before serving, either grill or pan-fry mussel skewer over moderate heat on both sides, approximately 2-3 minutes on each side.
Serve on bed of rice and coat with fresh tomato sauce.

Serves 4

Mussels in Aromatic Coconut Broth Mussel and Red Snapper Soup Baked Cod, Clams & Mussels Steamed Mussels with Saffron Sauce
Mussels in Aromatic Coconut Broth Mussel and Red Snapper Soup Baked Cod, Clams & Mussels Steamed Mussels with Saffron Sauce
       
       

 

 

 

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