Oven Steamed Mussels

• Gluten free

• Meat

  • 8 slices Bacon

• Seafood

  • 4 lbs Mussels

• Produce

  • 2 Leeks
  • 1 Parsley, fresh

• Baking & Spices

  • 1 Pinch Sea salt

• Dairy

  • 3 tbsp Butter, soft

• Beer, Wine & Liquor

  • 1 1/2 cups White wine

Found on framedcooks.com

Description

Ingredients

• 4 pounds of mussels, rinsed and any that are broken or open thrown away
• 8 slices bacon, cut into one inch pieces
• 2 leeks, rinsed and sliced (white and light green parts only)
• 1½ cups white wine
• Pinch of sea salt
• 3 tablespoons soft butter (optional)
• Chopped fresh parsley

Directions

• Preheat oven to 500.
• Heat a large deep skillet over medium high heat and cook the bacon until crispy. Remove to drain on paper towels, but leave the drippings in the pan.
• Add leeks and saute until tender, about 3-5 minutes.
• Add wine and simmer for a minute or two.
• Place mussels in large deep roasting pan and pour the wine sauce over them. Cover the pan securely with foil and bake for 15 minutes or until mussels are open.
• Push mussels to the side and stir in the butter, if using. Sprinkle all with salt. Stir in bacon and scatter parsley on top.
• Serve directly from the roasting pan, or divide among plates. I like to serve this with crusty bread to sop up the sauce...or pour it over pasta! Make sure you have a big bowl to hold the empty shells.