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Recipe Detail Page
Beer & Bacon Mussels with Toasted Garlic Crumbs
Early Summer 2021
Crunchy, garlicky bread crumbs are a complementary texture contrast to these plump steamed mussels. Serve by the bowlful with a side of crispy fries and grainy mustard-mayo for a spin on moules frites or a simple salad with lemony vinaigrette.
Serves 4
2 tbsp (30 mL) olive oil
3/4 cup (175 mL) fresh
bread crumbs (see TIP)
1 clove garlic, minced
3 tbsp (45 mL) chopped fresh parsley
3 lbs (1.36 kg) mussels
6 thick slices of bacon (or 8 regular slices), thinly sliced
1 large leek (white and light green parts only), thinly sliced
1 can (473 mL) beer, such as pale ale or lager
Salt and freshly ground pepper to taste
4 plum tomatoes, chopped
1. Heat oil in a skillet over medium heat; add bread crumbs and cook, stirring, until slightly toasted, 2 to 3 minutes. Stir in garlic; continue cooking until bread crumbs are toasted and golden, 1 to 2 minutes more. Stir in parsley. Transfer to a bowl and set aside.
2. Rinse and scrub mussels in cold water, pulling off any beards (those stringy bits protruding from shells), if need be. Discard any mussels that do not close when tapped.
3. Cook bacon in a large heavy-bottomed pot or Dutch oven over medium-high heat, until just about crisp. Stir in leek; cook until softened, about 3 minutes.
4. Add beer; season to taste with salt and pepper. Bring to a boil over high heat. Add mussels and tomatoes; cover tightly and steam, shaking the pot once or twice, until mussels open, 4 to 6 minutes.
5. Spoon mussels and cooking juices into serving bowl(s), discarding any unopened mussels. Sprinkle with bread crumbs.
Serves 4
TIP To make fresh bread crumbs, tear up day-old bread and whirl in a food processor until in coarse crumbs. Freeze any extras, or make a double batch of toasted crumbs and sprinkle on pasta dishes, soups and casseroles.
