Ingredients

How to make it

  • 1. Make sure the mussels are well scrubbed and the “beards” cleaned off. Let them sit out a while and come to room temp.
  • 2. Prep all the goodies, like the onion, mushrooms, celery, etc.
  • 3. In a decent sized pot melt the butter and saute the onion, garlic, bell pepper, celery and bacon until just cooked through. Put the bacon in first and give it a minute or two extra.
  • 4. Add the mushrooms and sauté another minute or so.
  • 5. Turn up the stove and add everything but the mussels, stir occasionally until this starts to simmer.
  • 6. Stir constantly until this is reduced just a bit.
  • 7. Reduce the heat to low, add the room temp mussels, cover and simmer for about ten minutes, until all the mussels open. See Photo
  • 8. Discard the Bay leaf and any mussels that didn’t open and serve mussels and broth in large soup bowls. See Photo
  • I always do my mussels so there is a fair amount of broth so call it a mussel soup if you like.
  • I made a nice fresh tossed green salad to go with this and that went very well. Do use a rich, chewy bread as a side. I used some Pain de campagne that I made a few days ago.
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  • sosousme 2 years ago
    OK Dude, I used to hang out at the Redondo Beach pier, watching the surfers, was that you shooting the pier while grabbing mussels? Funny, I never even thought of those being edible...they was pier mussels...Good Cheers ~ Lindy
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  • keni 2 years ago
    ...envious...
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