Mussels With Garlic And Wine Recipe

INGREDIENTS:

• 8 – 10 slices of French bread, ½” thick
• 2 tablespoons of extra virgin olive oil
• 1 ounce pancetta, chopped
• 4 cloves garlic, minced
• 1 tablespoon fresh thyme, chopped
• 1 tablespoon fresh oregano, chopped
• 2 lb PEI mussels, scrubbed and beards removed
• ½ cup of dry white wine (such as Sauvignon Blanc or Pinot Grigio)
• ¼ cup of heavy cream
• 2 tablespoons unsalted butter
• Juice of 1 whole lemon (about 1 tablespoon)
• Salt and pepper to taste (healthy pinch of both)
• Pinch of red pepper flakes
• 1 tablespoon of parsley, chopped

INSTRUCTIONS:

1. Pre-heat oven to 400F.
2. Brush one side of each bread slice with olive oil.
3. Bake until toasted, about 20 minutes (varies by oven, keep an eye on them).
4. In a large saute pan (it will need a lid, a Dutch oven works well), heat 1 tablespoon of the olive oil.
5. Add pancetta and cook until crispy, about 5 – 8 minutes.
6. Add garlic and herbs and saute for about 1 minute.
7. Add mussels and white wine, cover the pot, and steam until the mussels open, about 5 – 7 minutes.
8. Add heavy cream, butter, lemon, salt and pepper, and red pepper flakes – stir with a wooden spoon to incorporate.
9. Place mussels and sauce into serving dish.
10. Garnish with parsley, plus another small pinch of salt, pepper and red pepper flakes.
11. Serve with toasted bread.

Source: How To Feed A Loon

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