Double-Smoked Bacon Tarragon Mussels
We prefer double-smoked bacon because it is smoked up to four times longer than regular bacon. It is cured with a blend of spices in its own juices, so it has a much more complex flavour than regular bacon, with a wonderful rich smokiness.
Ingredients
| 5 lbs | Nova Scotia mussels |
| 1/3 cup | diced double smoked bacon (we recommend The Pork Shop) |
| 1 tbsp | finely chopped shallots |
| 2 tbsp | chopped fresh tarragon |
| ¼ cup | Nova Scotia white wine |
| ½ cup | cream (35%) |
| ½ cup | arugula |
Directions
- Rinse the mussels under running fresh water. Throw away any that do not close.
- Sauté the bacon and shallots in a large pot over medium heat, stirring continuously. As soon as the bacon and shallots begin to caramelize, add the tarragon and stir until fragrant.
- Deglaze the pan with the white wine. Add the mussels and mix. Cover the pot, turn the heat to high and steam for 5 to 6 minutes or until steam is pouring out from under the lid.
- Using a slotted spoon, remove the mussels from the pot, cover to keep warm, and set aside.
- Add the cream to the broth and reduce by one quarter.
- Spoon the mussels into 4 bowls and pour the sauce overtop. Garnish with arugula.
- Serve with your favourite bread for dipping.
Recipe provided by: The Kilted Chef ‘s (Alain Bosse)