Last summer, we spent a week in Yport, a little village at the French coast (Normandy). We had fish or sea fruit every single day, because it was so fresh and so good. One meal I even had twice, namely: mussels with bacon and cream sauce. It was fantastic, why hadn’t we thought of this combination before? I used to make mussels the traditional way. To be specific, the way it is traditionally done in the Netherlands (with carrot, celery, leek, onion and a splash of white wine.) But mussels and bacon: great combination! We finally managed to get some good mussels this and last weekend and I decided to try and replicate what we had in France. Here goes:
for two persons:
- 1,5-2 kilo mussels
- 1 onion (medium size)
- 1 clove of garlic
- about 150gr. bacon
- cream (200-250gr depending on taste)
- splash of white wine
- butter, pepper, salt
- to serve: parsley, lemon wedges
- clean the mussels, throw away the ones that are broken
- cut the onion in small pieces and the garlic as well. divide the onion into two portions
- cut the bacon into small cubes or whatever form you fancy.
- heat some butter in a small sauce pan and some butter in a big pan (the one the mussels end up in
- start with the sauce: slowly fry half of the onion in the sauce pan (don’t colour them, just get them soft), when soft, add about 2/3 of the bacon. when the bacon is done, add the cream and some salt and pepper. Let it cook slowly, so that it can thicken just a bit. If it seems to thin, you can thicken a bit with some flour. But, don’t make it too thick.
- when the sauce is slowly cooking, fry the other half of the onion with the garlic, when soft, add the rest of the bacon. When slightly browned, add the mussels as well as a splash of white wine and some salt and pepper. Cook them until they are open. This should take about 5-8 minutes. When open, they are done (throw away mussels that didn’t open up).
- now carefully put the mussels into a sieve to get rid of all the water. Put them in a nice big bowl and drizzle your cream-bacon sauce over the mussels. You can carefully give them a stir now.
- make it even prettier with some chopped parsley and lemon wedges.
- Done! very easy meal, very quick, very tasty!