This is a Dighero family favorite; one of those dishes that make the entire house smell delicious with garlic, fresh herbs, and of course that unmistakable briny mussel that ignites our imaginations and memories of the sea. Most mussel recipes are relatively easy and quick to prepare, so we love this version that only takes about 30 minutes to prepare, which makes it a dish that is perfect for a weeknight dinner after a busy day.
We love it with bacon or sausage, but if you’re not a meat eater feel free to omit the pork. Mussels are also extremely healthy, low in fat, high in protein and minerals, they ensure a meal that won’t leave you weighed down or fatigued; plus, they’re fun to each, there’s something wonderfully satisfying about pulling each delicate mussel from it’s shell, sopping up the red, herb and garlic rich sauce with buttery grilled bread. Yes, this recipe takes us to a warm, breezy, happy place - won’t you join us?
Mussels with Bacon and Herbs
Serves: 4 | Prep: 15 Minutes | Cook: 15 Minutes
Ingredients
4 tbsp extra virgin olive oil
1 medium yellow onion, diced
1 pound thick cut bacon, diced
7 cloves of garlic, sliced thin
2 tsp smoked paprika
1 tsp saffron threads
2 tbsp fresh parsley, chopped
5 springs fresh rosemary, whole
1 cup white wine
1/2 cup chicken stock
1 28 oz can diced San Marzano tomatoes
3 lbs fresh mussels
lemon
sea salt
black pepper
Technique
Clean mussels thoroughly by running under cold water, remove the beard from each mussel and discard any barnacles or dirt; then keep chilled in a bowl once cleaned.
Heat a large pot over medium-high heat and add extra virgin olive oil, once hot, add the diced onions and bacon and allow to cook until translucent, about 5 minutes. Add slices of garlic and cook until light golden brown, then add smoked paprika, saffron threads; taste and season accordingly with sea salt and fresh cracked black pepper; next, add white wine, chicken stock, and a couple pinches of chopped parsley and 3 rosemary springs; once simmering add San Marzano tomatoes, then taste and once again season accordingly with a sea salt and black pepper if necessary
Allow ingredients to simmer, once well combined and fragrant introduce the fresh mussels into the pot, adjusting to ensure they are all evenly distributed, cover and lower to medium low heat; after 5 to 7 minutes remove the lid, and make sure all mussels are opened, and remove any that are still closed. Serve directly from the pot, garnished with lemon wedges chopped parsley, rosemary springs, and grilled bread enjoy!